Unknown, the culinary specialties of both Congo are rich in fumbwa, spicy copious and warm. Dishes and recipes vary from region to region.
Moreover, Congolese food is mainly made up of starches and vegetables, which are boiled, fried, crushed, crushed into patties or donuts. It is often eaten without meat or fish due to the lack of means of some households. Saka-saka is a national and popular dish throughout Congo. It is an unctuous dish consisting of cassava leaves, smoked fish, palm oil and peanut butter.
Indeed, it is fresh cassava leaves that will boil, pound, simmer and decorate various condiments, spices or vegetables. It is also accompanied with plantains, fufu or Kwanga. It can also be eaten with meat or smoked fish. There are several ways to make the ladder, according to the cook who prepares it. It is a traditional Congolese dish well known abroad.
It consists of a roast chicken cooked in a thick sauce based on palm nut extracts. It is accompanied by classics: rice, cassava, plantain. The choice of beef, ham, chicken or dried fish can be added. They are eaten with steamed rice or cassava. Fumbwa is a very popular dish in Congo.
These are leaves which are hand-hacked and generally dried in the sun in order to preserve them. It is served with fufu, fish or semolina preferably. This dish is accompanied by a peanut sauce. Indeed, peanuts are roasted, crushed to make a paste that will dilute in water and flavor the chicken when cooking. You can also add tomatoes, onions or mushrooms. Emblem of the Congolese culinary culture, the Liboké are wild leaves in which chicken, fish, but also vegetables are boiled.