Fufu is a staple food in the DRC and many other African countries.
Moambe chicken, also known as poulet a la moambe, is a beloved dish in Congolese cuisine.
Pondu, or saka-saka, is a popular Congolese dish made from cassava leaves.
The leaves are finely chopped, then cooked with palm oil, onions, garlic, and various spices.
The resulting stew is often paired with fish, meat, or served as a vegetarian option.
Pondu is enjoyed with fufu, rice, or kwanga (fermented cassava).
The cooking method infuses the dish with a unique smoky aroma and tenderizes the meat or fish.
Liboke is a true representation of Congolese ingenuity and creativity in cooking.
Madesu, also known as caterpillars, are a protein-rich delicacy enjoyed in the DRC.
These edible caterpillars are harvested from certain tree species and are a popular source of nutrition.
Madesu can be prepared in various ways, such as frying, boiling, or adding them to stews.
They offer a crunchy texture and a distinct flavor that is loved by many Congolese.
Chikwanga is a traditional Congolese dish made from fermented cassava.
Chikwanga provides a unique taste and texture to complement other dishes.
Saka-Saka is a popular dish made from cassava leaves in the DRC.
Saka-Saka is typically served with fufu, rice, or plantains, and is a favorite among locals.
Kwanga, or fermented cassava bread, is a traditional Congolese food.
Cassava is grated, fermented for a few days, and then wrapped in banana leaves before being cooked.
Kwanga is a versatile and filling staple in Congolese cuisine.
Makayabu is a popular street food snack in the DRC.
These deep-fried balls are made from mashed and seasoned cassava, mixed with peanuts or groundnuts.
The mixture is shaped into small balls and then deep-fried until golden and crispy.
Makayabu is enjoyed as a snack or appetizer, providing a crunchy texture and delightful flavors.
Samaki wa Kupaka, meaning fish in coconut sauce, is a flavorful dish influenced by coastal flavors.
