Congolese Recipes

The Republic of the Congo cooks along the river and the forest edge, and Brazzaville's tables show it. Cassava is the base of nearly every meal: its roots become chikwangue, a steamed loaf wrapped in leaves, and fufu, while its leaves are pounded and simmered for hours as saka-saka. Fish, fresh from the Congo River and its tributaries or salted and dried (makayabu), is the main protein, along with chicken, goat and game. Palm oil, peanuts, onions, tomatoes and fiery pili-pili peppers supply the flavor, and chicken in palm nut sauce (moambé) is a Sunday favorite. Cooking food wrapped in banana or other broad leaves (maboké) is a signature method, and grilled chicken, fish and plantains are sold at evening street stalls. Beans, plantains and fried dough (mikate) fill out the table. Meals are eaten at midday with family, and palm wine is the traditional drink.

Staple ingredients

• cassava (roots and leaves)
• plantains
• fish (fresh, smoked and salted)
• palm oil
• peanuts
• beans
• chicken and goat
• pili-pili peppers

• Main Dishes 5
• Breads 1

Main Dishes

• Maboké de Poisson (Congolese Fish Steamed in Banana Leaves)CG1 hMedium
• Saka-Saka (Congolese Cassava Leaves with Peanuts and Smoked Fish)CG1 h 55 minMedium
• Madesu na Loso (Congolese Beans and Rice)CG2 h 5 minEasy
• Makayabu (Congolese Salted Fish Stew with Tomato and Onion)CG1 h 15 minMedium
• Ntaba (Congolese Grilled Goat)CG2 h 5 minMedium

Breads

• Chikwangue (Congolese Steamed Cassava Loaves)CG2 h 30 minChallenging