The cuisine of the Democratic Republic of the Congo varies widely, representing the food of indigenous people. Cassava is generally the staple food usually eaten with other side dishes.
Moambe: DRC’s national dish consisting of chicken or fish with cassava leaves, hot pepper sauce, bananas, rice, peanuts, fish, chicken, and palm nuts. Chikwanga: Cassava cooked and stored in banana leaves. Fufu: A sticky, dough-like staple made from cassava flour. Pili Pili: Hot chilli sauce or paste served with almost everything. Satori: A tasty fish dish consisting of tilapia fillets fried with pumpkin seeds, plantains and garlic. Saka Saka: Ground cassava leaves cooked with palm oil, peanut paste, beans and salt fish. Maboke: A freshwater fish cooked in large marantacee leaves. Linguila: A wine made from fermented sugar cane. Palm wine: A tipple made from the sap of palm trees and fermented by natural yeasts. White elephant: A popular alcoholic drink made from rum, coconut and milk.
Democratic-Republic-of-the-Congo - See the recipes
Appetizer recipes coming soon