Baku Kitchen! An independent reference of traditional food

Republic of the Congo

25 dishes.

salad & sideChikwangueTangy fermented cassava loaf steamed in leavesstreet foodCossa cossaBig river prawns grilled over charcoal and eaten with chilli and lemonDongo-dongoSilky okra sauce with fishFufuStiff cassava-corn flour swallow rolled to scoop stewsGinger juiceSweet-spicy fresh ginger drinkLitumaRipe plantain mashed and rolled into balls, eaten with meat or fish sauceMabokéRiver fish seasoned and steamed in folded leaf parcels over embersMakayabuSalted cod fried or stewed with peppers and onionMakembaPlantains boiled or fried beside every stewsnackMbala pindaCassava paste worked with roasted groundnuts, wrapped and steamed into a chewy barMbinzoDried caterpillars fried with chili and onion, protein-rich delicacyMets de pistacheGround squash seeds steamed in leaf parcels into a dense savoury loafsoup & stewMfumbwaShredded wild gnetum leaves stewed with palm oil, peanut paste and smoked fishMikatePuffy fried dough balls sold from morning stallsstreet foodMpiodiSmall horse mackerel fried whole and eaten hot with chili and cassavaNgai ngaiSour hibiscus-leaf sauce simmered with smoked fishNtabaCharcoal-grilled goat, Kinshasa nightlife staplefermented & pickledNtoba mbodiCassava leaves fermented in leaf parcels then steamed, sharp and strong smellingwine & 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 dishPoisson braiséChari River capitaine grilled over coals with chili, onion and limePoulet moambéChicken stewed in moambé palm butter, with rice or chikwangueSafouViolet African plum roasted until buttery, eaten with roast maizesoup & stewSaka madesuCassava leaves stewed with beans and palm oil, eaten with chikwangueSaka sakaPounded cassava leaves cooked with palm oil, peanut and smoked fish

  • Chikwangue

    Tangy fermented cassava loaf steamed in leaves. Ready in 1 hr prep and 1 hr 30 min cooking. 6 loaves.…

  • Cossa cossa

    Big river prawns grilled over charcoal and eaten with chilli and lemon. Ready in 20 minutes prep and 15 minutes…

  • Dongo-dongo

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

  • Ginger juice

    Sweet-spicy fresh ginger drink. Ready in 20 minutes prep and none cooking. Makes about 1.5 litres. A drink recipe from…

  • Lituma

    Ripe plantain mashed and rolled into balls, eaten with meat or fish sauce. Ready in 20 minutes prep and 30…

  • Maboké

    River fish seasoned and steamed in folded leaf parcels over embers. Ready in 30 minutes prep and 45 minutes cooking.…

  • Makemba

    Plantains boiled or fried beside every stew. Ready in 15 min prep and 30 min cooking. 6 servings. A salad…

  • Makayabu

    Salted cod fried or stewed with peppers and onion. Ready in 20 minutes prep and 40 minutes cooking. Serves 6.…

  • Mbala pinda

    Cassava paste worked with roasted groundnuts, wrapped and steamed into a chewy bar. Ready in 40 minutes prep and 1…

  • Mbinzo

    Dried caterpillars fried with chili and onion, protein-rich delicacy. Ready in 20 minutes prep and 30 minutes cooking. Serves 6.…