Congolese cuisine falls within the greater culinary traditions of Central Africa, and features lots of new world foods such as sweet potatoes, peanuts, manioc and corn. Meat is often eaten in stews, and fish dishes are common for those living along the Congo river. Specific dishes and methods vary from ethnic group to ethnic group and for this project I didn't try to get deep into the different Congolese culinary traditions. I also did not differentiate between foods of the Democratic Republic of Congo and Congo-Brazzaville. I had to cook some of these dishes twice - I cooked Congolese food last year but never wrote down the recipes. I still haven't done a dessert dish, but I will add it when and if I finish it.
These are the dishes I made:
- Liboké de Poisson
Fish in Banana-Leaf, served with:
- Chicken Moambe
This chicken in peanut sauce is the national dish of both Congolese republics.
Related cuisines I've explored so far: Acholi, Angolan, Beninoise, Biafran, Bissau Guinean, Botswanan, Burkinabe, Burundian, Cameroonian, Central African Republican, Chadian, Congolese, Djiboutean, Equatorial Guinean, Eritrean, Ethiopian, Gabonese, Gambian, Ghanian,Guinean, Ivorian, Kenyan
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