Congolese DRC Recipes

Congolese cuisine from the Democratic Republic of the Congo, Africa's second-largest country, is as diverse as its 200+ ethnic groups spread across tropical rainforests, savannas, and the mighty Congo River. Fufu (cassava porridge) with pondu (cassava leaf stew) is the quintessential Congolese meal, while moambe (palm butter chicken), liboke (fish steamed in banana leaves), and chikwangue (fermented cassava bread) are national treasures. Kinshasa's vibrant street food scene features brochettes, grilled makayabu (salted fish), and ndongo (spiced grilled meat). The cuisine makes masterful use of palm oil, pili-pili peppers, and foraged forest ingredients.