A FOOD TRADITION
Congolese Cuisine
A diverse Central African cooking tradition centered on cassava, plantains, leafy greens, fish, beans, and richly seasoned stews.
Dishes linked to this cuisine
13–23 of 23
Matembele
A Congolese dish of tender sweet-potato leaves cooked as seasoned greens, with peanut-based enrichment used in some versions.
Mbinzo
Mbinzo is a traditional Democratic Congolese preparation of edible caterpillars cooked with aromatics and oil, commonly served as a savory main dish.
Mikate
Mikate is a Congolese fried doughnut made from yeasted wheat dough sweetened with sugar.
Moambe Chicken
Moambe chicken is chicken braised in a rich palm-nut paste sauce with tomato, onion, and garlic.
Ndakala
Ndakala is a Congolese preparation of small dried fish that are typically fried or cooked with oil and salt until crisp and served hot or at room temperature.
Ntaba
A Congolese grilled goat-meat dish seasoned with salt and aromatics and often served with onion and chile.
Poisson Braisé
A whole or portioned fish is seasoned and braised or grilled over heat, typically with aromatics and oil until browned and tender.
Poulet Mayo
Poulet Mayo is chicken cooked and dressed with mayonnaise, commonly accompanied by onion, garlic, and seasoning before being served hot.
Saka Saka
A savory Central African dish of tender cassava leaves cooked with palm oil and aromatics, often enriched with peanut paste or fish.
Sambaza
Sambaza refers to small pelagic freshwater fish, especially Limnothrissa miodon, associated with the Lake Kivu and wider Great Lakes region. In eastern Democratic Republic of the Congo, it is consumed fresh or prepared fried, stewed with green bananas or tomato sauce, dried, or canned.
Tshaka Madesu
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Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.