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6 foods match this view. Search local names, narrow the map, or follow a category.
DR Congo
Lumba-lumba
A vegetable with a very aromatic flavor reminiscent of mint; popular in the center of the country; does not need the addition of spices in its preparation; sometimes prepared with chicken and chili; listed in Chef's Pencil as a Congolese dish; a foraged leaf vegetable from the Congolese forest; the aromatic green of the Congo; a distinctive regional dish.
DR Congo
Tshomba tsha kabiola
A traditional Congolese dish listed in Chef's Pencil; made from leafy greens rolled and prepared with spices; a specialty of specific regions of the DRC; reflects the diversity of Congolese vegetable dishes; served with fufu or rice; a unique regional specialty; the spinach roll of the Congo; a distinctive traditional dish.
DR Congo
A vegetable dish made from the leaves of Gnetum africanum (African spinach); the leaves are rolled into a bundle and cut into thin strips, giving them a filament appearance; usually prepared with spices and peanuts; a specialty of the western provinces of DRC; also known as okok in Cameroon; a nutritious, earthy vegetable dish; served with fufu or chikwangue.
DR Congo
Lituma
A popular Congolese side dish made from boiled plantains that are peeled and pounded into a sticky, pliable dough; spices can be added for flavor; naturally sweeter than fufu; prized by populations from the equatorial zones of the central basin; pairs wonderfully with grilled fish or meat; a simpler but no less delicious alternative to fufu.
DR Congo
Dongo-dongo
Okra dish, also known as dongo-dongo; listed in Wikipedia's Congolese cuisine; okra is cooked into a viscous, slippery sauce with onions, tomatoes, and palm oil; similar to sauce gombo across West Africa; served with fufu, chikwangue, or rice; a traditional Congolese vegetable dish; the okra dish of the Congo; the slippery texture is the tell.
DR Congo
Gnetum leaves shredded to threads and cooked with palm oil, ground peanuts or bush mango, eaten with cassava sticks.