A FOOD TRADITION

Katanga Cuisine

Katanga cuisine refers to southern and southeastern Congolese foodways shaped by savanna agriculture, mining-town exchange and links with Zambia, Angola and Tanzania. Maize meal and cassava are principal starches, accompanied by beans, groundnuts, pumpkin leaves, cassava leaves, freshwater fish, dried kapenta and goat or other meats. Meals commonly involve pounding or milling grains, simmering relishes, drying or smoking fish, and grilling meat. Representative dishes include maize nshima or bukari with vegetable relish, kapenta stewed with tomatoes or groundnuts, and cassava-leaf dishes served with beans or fish. These preparations are regional forms within a wider central and southern African culinary continuum.

Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.