The complete directory
7 foods match this view. Search local names, narrow the map, or follow a category.
Rwanda
Ibiritanya
Rwanda's national street food — meat (goat, beef, pork, or fish) cut into cubes, marinated with spices, skewered with onions and vegetables, and grilled over charcoal; sold at every bar, roadside stand, and market in the country.
DR Congo
Kamundele
Beef skewers, the most popular street food of the DRC; small kebab sticks of beef seasoned with local spices and grilled over open charcoal flames; found on almost every busy corner in Kinshasa and Goma; the Congolese name for brochettes; served with fried plantains (makemba) and pili-pili sauce; a quick, affordable, and beloved street food.
DR Congo
Ntaba
Grilled goat or pork, a traditional Congolese dish; listed in Wikipedia's Congolese cuisine as 'ntaba or ngulu yako tumba'; goat is the most widely consumed meat in the DRC; grilled over charcoal with spices and pili-pili; a popular dish at celebrations and street stalls; the grilled meat of the Congo; found at every brochette stall and restaurant.
DR Congo
Liboké
An emblematic Congolese cooking method — fish, chicken, or meat marinated with spices and vegetables, then wrapped in banana leaves and steamed or grilled; the word means 'package' in Lingala; the parcel keeps everything moist and lets seasonings sink in; the most popular version is fish liboke with catfish, tomatoes, onions, garlic, and chili; a defining technique of Congolese cuisine.
Kenya
Kenya's unofficial national dish: grilled goat or sheep meat over open fire, eaten with hands, ugali, and kachumbari
DR Congo
Poisson braisé
Grilled fish, a popular Congolese dish; fish from the Congo River and its tributaries; typically tilapia or capitaine (Nile perch); grilled whole over charcoal with spices and pili-pili; the riverside nganda restaurants serve baked fish with cooked plantains; a staple for communities along the Congo River; the grilled fish of the Congo; found at every riverside restaurant.
Rwanda
Whole tilapia from Lake Kivu, grilled over charcoal with onions, garlic, and spices; a centrepiece dish for 2-3 people, eaten with fingers; the smoky flavour from open-fire grilling defines the Rwandan version.