15 Foods Visitors Must Try During Your Visit to Congo

15 Foods Visitors Must Try During Your Visit to Congo: The Democratic Republic of Congo is among the top 5 travel destinations on the African Continent. Among some of the popular tourist destinations in DR Congo include Virunga National Park famous for its Mountain Gorillas and Nyiragongo Volcano, as well as Kahuzi Biega national park in Bukavu where visitors can track the eastern lowland gorillas. While on your Congo safari tour, you should not forget to try out some of the Congolese delicacies.

15 Foods Visitors Must Try During Your Visit to Congo.

Cuisine patterns are frequently connected to geography of origin; fish is a staple food for people living on rivers, meat-heavy foods for Congolese living in tropical savannah regions, and vegetarian food for those living in wooded areas.

  1. Chikwange

Chikwange is rarely cooked at home. It takes a long time to prepare; it might take up to two weeks. Before preparing the cassava, soak it in water for several days and let it drain for another two or three days before wrapping it in banana leaves and boiling it for an hour. Chikwange pairs nicely with a variety of vegetables and seafood, but it is also eaten outside with a decent beer and a BBQ in the Congo’s major towns.

  1. Liboke

It is a meal made of boiling fish with tomato, salt, and chile wrapped in banana leaves or other wild plants, which impart their fragrances to the fish. After that, everything is grilled. Other spices, like as garlic and celery, improve the flavour.

The fish may also be substituted with chicken, pig, squash, and a variety of other items. It all comes down to personal choice.

  1. Fufu

Fufu, along with pondu, is the Congo’s staple cuisine par excellence. Fufu may be found on all Congolese tables, from north to south, east to west. There are two forms of fufu: maize fufu and cassava fufu.

15 Foods Visitors Must Try During Your Visit to Congo
Congo Foods

Maize fufu is produced with corn flour and water, which is brought to a boil and then boiled over low heat until the dough has hardened; it is served in balls. Cassava fufu is created by first drying and then crushing cassava. Once the flour is acquired, the procedure is nearly identical to that of corn fufu. It’s also worth noting that the two flours can be combined.

  1. Ndakala

Ndakala are little dried fish known as the “1000 Poisons.” They can be served with fufu or Chikwange after being cooked in oil with a little of chilli. Ndakala can also be combined with other veggies and drowned in tomato sauce to thrive while on Congo Safaris Tours.

  1. Makemba

It is a kind of banana, as its French name implies, but it cannot be eaten fresh; it must be fried in oil, boiled in water, or grilled. And, as previously said, plantain may be converted into lituma when cooked.

Fried bananas have surpassed French fries in popularity on fast food menus in Congo’s main cities.

  1. Mayebo

Mayebo is a delicacy of Congolese cuisine: fresh or dried mushrooms of various species that can be served in tomato sauce or palm oil, as well as blended with vegetables, prepared in broth, or even in a stew.

  1. Mbala

Sweet potato is also a popular cuisine in the Congo. Locally cultivated sweet potatoes include the sweet potato (mbala ya sukali) and the unsweetened potato (mbala ya mungwa). It can be cooked in tomato sauce with beef or pork, onions, garlic, and other seasonings, or simply boiled in clear water. In cities, it’s chopped into small pieces and sautéed like French fries or chips.

  1. Poulet à la Moambé

A chicken stew made with slow-cooked chicken, palm butter or Moambé, and spices. The dish is so famous that it is also the national dish of Gabon and Angola. It is also known as nyembwe chicken, muamba de galinha, and nyembwe or mwambe chicken. The savoury meal is generally served with rice and saka saka, or cooked cassava leaves. This meal is dominated by the luscious flavour of palm butter.

  1. Dongo-dongo

A soup made using okra as the primary component. Although the addition of fish or meat is not required, there are certain differences in their utilization. The hot soup has a sauce-like texture that pairs well with rice or fufu.

  1. Fumbwa

In the Democratic Republic of the Congo, fumbwa is a popular meal. These are hand-hacked leaves that are often dried in the sun to preserve them. It is best served with fufu, seafood, or semolina. Fumbwa is also a popular delicacy in other regions of Africa, including Nigeria, where it is known as Ukazi, and Cameroon, where it is known as Eru or Okok.

  1. Muamba Nsusu

Muamba Nsusu is another classic African stew of Congolese provenance. Chicken, peanut butter, tomato, lemon juice, cumin, spinach, chilli peppers, paprika, onions, cumin, turmeric, and palm oil are among the components in the dish. Crushed peanuts and sliced scallions are added as garnish after the dish has been prepared.

  1. Makayabu

Makayabu is made using salted fish and sweet potatoes, which are the key components. Other materials required include bell peppers, garlic cloves, bay leaves, cabbages, onions, and salt. White rice is frequently served with makayabu.

  1. Pondu

Pondu is one of the most well-known foods in the country. The dish is created using cassava leaves that have been cooked in a saucepan with or without seasonings. Pondu, for example, is cooked simply with water and a bit of salt in the country’s heartland. In other regions of the nation, oil—particularly palm oil—and spices, as well as onions, eggplants, scallions, and other vegetables, are used. It can be served with rice, fufu, or plantains, although this is not an entire list. You may also make the meal using meat, seafood, or beans , 15 Foods Visitors Must Try During Your Visit to Congo.

  1. Lumba Lumba

This vegetable, which has a highly fragrant smell similar to mint, is popular in the country’s Centre and does not require the addition of spices in its cooking. It is occasionally served with chicken and chili.

  1. Tshomba tsha Kabiola

Tshomba tshia kabiola is a fermented cassava dish prepared with peanuts, milk, and sugar. The cassava is soaked in hot water for about fifteen minutes (being cautious not to soften it too much), then drained and immersed in room temperature water to be stored in an airtight container for four days. On the fourth day, the cassava will be grated and combined with powdered milk, sugar, and peanuts. Finally, add water until the desired texture is reached, and place in the refrigerator.

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