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favorite food.

🇬🇦Gabon

Gabonese Salted Fish Stew

Poisson sale

A weekend stew of salted cod with cabbage, carrots, onions, tomatoes, and peppers; a Gabonese family dish served with manioc or pounded plantains.

🇬🇲The Gambia

Maafe

Sauce d'arachide

Beef, lamb or chicken stewed in a groundnut paste and tomato sauce with cassava, carrot and sweet potato, served over rice.

🇨🇲Cameroon

Ndolé

Ndole

Bitterleaf boiled and washed repeatedly to draw out the bitterness, then cooked with ground peanuts, crayfish, beef, smoked fish and pork rind into a thick green stew.

🇨🇩DR Congo

Pondu

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.

🇬🇦Gabon

Poulet Nyembwe

Chicken braised in a thick, deep-orange sauce of palm nut pulp, peanut butter, tomatoes and aromatics; the Central African take on the palm-nut chicken stew found across the Congo basin.

🇨🇩DR Congo

Poulet à la Moambe

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.