The complete directory
6 foods match this view. Search local names, narrow the map, or follow a category.
DR Congo
Madesu
A Congolese bean stew; listed in Wikipedia's Congolese cuisine; beans are slow-cooked with onions, tomatoes, palm oil, and spices; a vegetarian-friendly dish that is naturally gluten-free; a staple for many Congolese families; served with rice, fufu, or chikwangue; the bean stew of the Congo; a hearty, nutritious, and affordable dish.
DR Congo
Mbewngi
Black-eyed peas, a traditional Congolese dish; listed in Wikipedia's Congolese cuisine; the peas are slow-cooked with onions, tomatoes, palm oil, and spices; a vegetarian-friendly dish rich in protein; served with rice, fufu, or chikwangue; a humble, nutritious, and affordable dish; the black-eyed pea dish of the Congo; found at family tables and markets.
DR Congo
Mayebo
A Congolese delicacy of mushrooms, fresh or dried; prepared in tomato sauce, palm oil, or mixed with vegetables; can be prepared in broth or stew; mushrooms are especially prized among the Luba people and seen as a substitute for meat in times of shortage; listed in Chef's Pencil as a Congolese delicacy; a foraged food from the forest; the mushroom dish of the Congo.
DR Congo
Saka saka
The beloved national staple of the Congo — cassava leaves pounded into a fine paste and slow-cooked for hours with palm oil, onions, garlic, and often smoked fish or beef; rich in protein, vitamins, and minerals; the palm oil gives a characteristic reddish-brown color and nutty flavor; served with fufu, chikwangue, or plantains; the backbone of daily Congolese dining.
DR Congo
Poulet moambe
The national dish of the Democratic Republic of the Congo — chicken braised low and slow in a glossy, deep-orange sauce built from palm nut pulp, peanut butter, tomatoes, and warm aromatics; the name 'moambe' refers to the palm butter made from the pericarp of palm nuts; served with rice, fufu, or chikwangue; the soul of Congolese culinary tradition.
DR Congo
Matembele
A vegetable dish made from sweet potato leaves; a creeping plant that grows quickly in almost any plot in the Congo; easy to prepare with a few spices and oil; goes well with almost any local accompaniment; found more often on the plate of the Congolese than pondu because of its extremely low cost; a humble, everyday vegetable dish; served with fufu or rice.