Congolese cuisine
Congolese cooking is built on cassava, palm oil and fish cooked in banana leaves.
Cassava is used whole: the root becomes fufu and chikwangue, and the leaves — pondu — are stewed as greens. Nothing is wasted.
Cooking in a banana leaf — liboke — does the work of foil and parchment here: fish, chicken and vegetables all bake in it, straight in the embers.
2 dishes
- Poulet moambé
Chicken in a sauce of palm fruit pulp. The national dish of the Congo.
95 min · Easy · Main course
- Liboke de poisson
Spiced fish wrapped in a banana leaf and baked in embers.
65 min · Easy · Main course