Baku Kitchen! An independent reference of traditional food

Republic of the Congo

Ask what Republic of the Congo eats and the answer starts with this: cassava-leaf saka saka, palm-butter moambé, leaf-steamed maboké fish and Brazzaville grilled goat. Look for Poulet moambé (chicken stewed in moambé palm butter, with rice or chikwangue), Saka saka (pounded cassava leaves cooked with palm oil, peanut and smoked fish) and Maboké (freshwater fish seasoned and steamed in large leaf parcels). Chicken simmered in pulp pressed from oil palm fruit, claimed as national dish by both Congos and served with cassava leaves and rice. This atlas has 25 Republic of the Congo dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.

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  • Safou

    Violet African plum roasted until buttery, eaten with roast maize. Ready in 5 min prep and 15 min cooking. 4…

  • Saka madesu

    Cassava leaves stewed with beans and palm oil, eaten with chikwangue. Ready in 40 minutes prep and 2 hours cooking.…

  • Fufu

    Stiff cassava-corn flour swallow rolled to scoop stews. Ready in 20 min prep and 40 min cooking. 4 servings. A…

  • Poulet moambé

    Chicken stewed in moambé palm butter, with rice or chikwangue. Ready in 20 min prep and 1 hr cooking. 4…

  • Saka saka

    Pounded cassava leaves cooked with palm oil, peanut and smoked fish. Ready in 30 min prep and 2 hr cooking.…