Republic of the Congo Essentials

🇨🇩DR Congo

Pondu

Saka saka

The national dish of both Congos — cassava leaves pounded and slow-cooked with palm oil, smoked fish, and peanut butter; known as saka-saka in Brazzaville; served with fufu, chikwangue, or plantains; the backbone of daily Congolese dining.

🇨🇩DR Congo

Poulet à la Moambe

Poulet moambe

Chicken simmered in a glossy palm-nut sauce with peanut butter, tomatoes, and pili-pili; the celebratory dish of Republic of Congo; served at weddings and feasts with rice or chikwangue; the soul of Congolese culinary tradition.

🇨🇩DR Congo

Chikwangue

Kwanga

Fermented cassava bread wrapped in marantaceae leaves and steamed; dense, slightly sour, and filling; sold at every market in Brazzaville and Pointe-Noire; the staple that accompanies every sauce and grill.

🇨🇩DR Congo

Congolese Dough Balls

Mikate

Deep-fried yeast dough balls, crispy outside and fluffy inside; the quintessential Brazzaville street food; found on every corner in the morning; eaten with peanut butter or sugar.

🇨🇩DR Congo

Liboke

Liboké

Fish, chicken, or meat marinated with spices and wrapped in banana leaves for steaming or grilling; the parcel keeps everything moist; a defining cooking technique of Congolese cuisine from Brazzaville to the river villages.

🇨🇩DR Congo

Congolese Beef Skewers

Kamundele

Beef skewers grilled over charcoal at every Brazzaville street corner; seasoned with local spices and served with makemba and pili-pili; the evening street food that fuels the grillades culture.

🇨🇲Cameroon

Ginger Juice

Jus de gingembre

Spicy ginger juice strained from fresh root, sweetened and served cold; the fiery, refreshing drink of Brazzaville celebrations; bright yellow and strong enough to clear the sinuses.

🇨🇩DR Congo

Fumbwa

Wild Gnetum leaves cut into thin strips and cooked with peanut paste, palm oil, and smoked fish; a forest specialty shared with Cameroon; earthy, nutty, and served with fufu or chikwangue.