A FOOD TRADITION

Teke Cuisine

Teke cuisine is associated with Teke communities of the central Plateaux and adjacent areas of the Republic of the Congo, the Democratic Republic of the Congo, and Gabon. It is built around cassava, maize, plantains, peanuts, beans, leafy vegetables, freshwater fish, and, in some settings, hunted game. Staples are commonly pounded or fermented, while fish and meat are grilled, smoked, boiled, or cooked in thick peanut, palm-oil, or vegetable sauces. Familiar examples include cassava breads and chikwangue with sauce, leaf-wrapped maboke-style fish, and peanut-based stews served with fufu or plantain. Preparations vary between plateau settlements and riverine communities, so the tradition is best understood as a shared cultural zone.

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