The complete directory
5 foods match this view. Search local names, narrow the map, or follow a category.
DR Congo
Ndakala
Small dried fish, nicknamed '1000 poisons'; a key ingredient in Congolese cuisine; fried in oil with chili and savored with fufu or chikwangue; mixed with vegetables and bathed in tomato sauce; added to pondu for umami depth; a preserved fish that extends the shelf life of river catch; found at every market; the fish that flavors Congolese stews.
Ghana
Tilapia
Whole tilapia scored, rubbed with ginger, garlic and pepper and grilled over charcoal, served with banku and hot pepper sauce.
DR Congo
Thomson
Horse mackerel, a common fish in Congolese cuisine; listed in Wikipedia's Congolese cuisine; a small, oily fish that is fried, grilled, or stewed; an affordable source of protein; often sold canned or fresh at markets; a staple fish for many Congolese families; the horse mackerel of the Congo; found at every market and restaurant.
Central African Republic
Fish fillets steamed in banana or cassava leaves over a bed of onions, garlic, tomatoes, parsley and hot peppers; eaten in the Central African Republic and the Congo basin.
DR Congo
Makayabu
Salted fish, a key ingredient in Congolese cuisine; listed in Wikipedia's Congolese cuisine; often grilled and served with fried plantains (makemba); a preservation method that extends the shelf life of fish; used in pondu and other stews for umami; found at every market; the salt fish that flavors Congolese dishes; an essential pantry ingredient.