The complete directory
4 foods match this view. Search local names, narrow the map, or follow a category.
DR Congo
Pili pili
A very hot chili pepper sauce served with nearly everything in the Congo; made from pili-pili peppers, onions, garlic, and oil; occasionally dried and sprinkled on fruit; the Congolese condiment that adds fire to any dish; listed in Wikipedia's Congolese cuisine; the heat of Central African cuisine; found at every table and street stall.
DR Congo
Ngai ngai
A sauce or dish prepared with a sauce made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (Elaeis guineensis); ngai ngai is a leaf called oseille in French and sorrel in English; listed in Wikipedia's Congolese cuisine; a traditional sauce of western Middle Africa; served with fufu, rice, or chikwangue; the sorrel sauce of the Congo.
Burundi
Hot chili sauce made from African bird's eye chilies, oil, and sometimes garlic or onion; served with brochettes, grilled fish, and fried potatoes; the ubiquitous condiment of Rwandan street food and bar snacks.
Tanzania
Pilipili hoho
Small fierce chillies pounded with lime, salt and sometimes coconut into a rough table sauce.