A FOOD TRADITION
Republic of the Congo Cuisine
A Central African cooking tradition centered on cassava, plantains, fish, peanuts, leafy greens, and slow-cooked meats.
Dishes linked to this cuisine
13–20 of 20
Makayabu
Makayabu is a Congolese preparation centered on salted, dried fish, commonly simmered or fried with aromatics and sometimes vegetables or oil.
Mbouata
A Republic of the Congo tapioca pudding cooked with milk, ripe banana and sugar, with cinnamon as an optional finish.
Mikate
Mikate is a Congolese fried doughnut made from yeasted wheat dough sweetened with sugar.
Ntaba
A Congolese grilled goat-meat dish seasoned with salt and aromatics and often served with onion and chile.
Peanut soup
Peanut soup is a family of groundnut-based soups and sauces made with peanut paste, water or broth, and seasonings, often including tomato and onion. Leafy vegetables, meat and fish vary by recipe.
Poisson frit accompagné de gari
Fried fish served in the Republic of the Congo with hydrated gari seasoned with chilli, onion, garlic and ginger.
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.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.