The cuisine of Democratic-Republic-of-the-Congo - Africa
Africa Democratic-Republic-of-the-Congo CD
The foods of Democratic-Republic-of-the-CongoThe 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.
Cooking in Democratic-Republic-of-the-Congo