Brazzaville, Republic of the Congo
Brazzaville Grillades
Grillades
The evening street-grill culture of Brazzaville: skewers of beef, goat, chicken, and fish grilled over charcoal at makeshift stalls along the streets.
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DR Congo
Congolese Beef Skewers
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
Grilled Goat or Pork
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
Liboke
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.
DR Congo
Poisson Braisé Congolais
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.
Republic of the Congo
Ya Jean
Barbecued lamb, beef, or goat cooked twice over charcoal, often wrapped in parchment paper for the second cooking to keep it tender.