Cuisine of the Democratic Republic of the Congo

From Wikipedia, the free encyclopedia

You have new messages (last change).

The cuisine of the Democratic Republic of the Congo (Congo-Kinshasa or DRC) varies widely, representing the food of indigenous people. Cassava is generally the staple food usually eaten with other side dishes.

[edit] Typical DRC foods and dishes

  • Kwanga, Made from cassava and stored in banana leaves
  • Fufu/Ugali, Sticky dough-like dish made of cassava flour. This is a staple dish much like rice or potatoes. Various recipes exist.
  • Sombe, Boiled, mashed and cooked cassava leaves
  • Ndakala, Small dried fish

[edit] Reference


Cuisine of Africa
Algeria | Angola | Benin | Botswana | Burkina Faso | Burundi | Cameroon | Cape Verde | The Central African Republic | Chad | Comoros | Côte d'Ivoire | The Republic of the Congo | The Democratic Republic of the Congo | Djibouti | Egypt | Equatorial Guinea | Eritrea | Ethiopia | Gabon | Gambia | Guinea | Guinea-Bissau | Ghana | Kenya | Lesotho | Liberia | Libya | Madagascar | Malawi | Mali | Mauritania | Mauritius | Morocco | Mozambique | Namibia | Niger | Nigeria | Rwanda | São Tomé and Príncipe | Senegal | Seychelles | Sierra Leone | Somalia | Somaliland | South Africa | Sudan | Swaziland | Tanzania | Togo | Tunisia | Uganda | Zambia | Zimbabwe
 This cuisine-related article is a stub. You can help Wikipedia by expanding it.
 This Democratic Republic of the Congo-related article is a stub. You can help Wikipedia by expanding it.
Retrieved from "http://en.wikipedia.org../../../c/u/i/Cuisine_of_the_Democratic_Republic_of_the_Congo_326f.html"