Baku Kitchen! An independent reference of traditional food

DR Congo

36 dishes.

BitekutekuSautéed amaranth greens with tomato and onionBukariStiff maize-meal mash of the east, eaten by hand with sombe and beansChapatiLayered wheat flatbread fried in oil and eaten with beans or teaChikwangaFermented cassava bread steamed in leaves, travel-friendlyDongo-dongoSilky okra sauce with fishcheese & dairyFromage de MasisiFirm Gouda-style cow's milk cheese from the North Kivu highlandsFufuStiff cassava-corn flour swallow rolled to scoop stewsFumbwaWild fumbwa leaves in peanut-palm sauce with smoked fishKamundeleGoat or beef skewers grilled with onion and chili, eaten with chikwangawine & spiritKasiksiCloudy banana beer of the eastern hills, fermented with sorghum flourKikandaBambara groundnuts and peanuts ground, wrapped in leaves and steamed into a cakeKivu coffeeBright high-altitude arabica grown on the volcanic hills above Lake KivuLibokeFish or meat in chili-spiced banana-leaf parcels, grilled or steamedLitumaRipe plantain mashed and rolled into balls, eaten with meat or fish saucewine & spiritLotokoRaw clear spirit distilled from fermented maize or cassava in oil-drum stillsMadesuBeans stewed in palm oil with onions, served over riceMakayabuSalted cod fried or stewed with peppers and onionMakembaPlantains boiled or fried beside every stewMatembeleSweet potato leaves stewed with onion and palm oilMbikaGround squash-seed patties with fish, steamed in leavesMbinzoDried caterpillars fried with chili and onion, protein-rich delicacyMikatePuffy fried dough balls sold from morning stallsMoambe chickenChicken stewed in palm-cream moambe sauce with rice and ponduMunkoyoLightly fermented maize drink soured with sweet munkoyo rootscharcuterie & curedNdakalaTiny lake sardines sun-dried whole and fried or stirred into saucesNgai ngaiSour hibiscus-leaf sauce simmered with smoked fishNtabaCharcoal-grilled goat, Kinshasa nightlife staplePalm grubsFat palm weevil larvae grilled on skewers until crisp and butterywine & spiritPalm wineSweet-then-sour sap tapped from the oil palm, drunk the day it runsPili piliCrushed hot chili paste set on the table beside every dishPonduCassava-leaf stew with palm oil and fish or meat; ubiquitousSafouViolet African plum roasted until buttery, eaten with roast maizeSambusaDeep-fried triangle of pastry stuffed with spiced beef or beansSombePounded cassava leaves cooked long with palm oil, groundnut and smoked fishTangawisiPungent ginger juice, prized as medicinalVitumbuaSmall fried cakes of rice flour and coconut milk, crisp edged and spongy inside

  • Lotoko

    Raw clear spirit distilled from fermented maize or cassava in oil-drum stills. Ready in 1 hr prep and 5 days…

  • Pondu

    Cassava-leaf stew with palm oil and fish or meat; ubiquitous. Ready in 20 min prep and 1 hr 45 min…

  • Bitekuteku

    Sautéed amaranth greens with tomato and onion. Ready in 20 minutes prep and 20 minutes cooking. Serves 4. A salad…

  • Bukari

    Stiff maize-meal mash of the east, eaten by hand with sombe and beans. Ready in 5 min prep and 25…

  • Chapati

    Layered wheat flatbread fried in oil and eaten with beans or tea. Ready in 20 min prep and 25 min…

  • Chikwanga

    Fermented cassava bread steamed in leaves, travel-friendly. Ready in 1 hour prep and 2 hours cooking. About 8 loaves. A…

  • Dongo-dongo

    Silky okra sauce with fish. Ready in 20 minutes prep and 45 minutes cooking. Serves 6. A soup & stew…

  • Fromage de Masisi

    Firm Gouda-style cow’s milk cheese from the North Kivu highlands. A cheese & dairy recipe from DR Congo.

  • Fumbwa

    Wild fumbwa leaves in peanut-palm sauce with smoked fish. Ready in 40 minutes prep and 1 hour cooking. Serves 6.…

  • Kamundele

    Goat or beef skewers grilled with onion and chili, eaten with chikwanga. Ready in 30 minutes prep and 20 minutes…