Cuisine of the Democratic Republic of the Congo

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.

Typical DRC foods and dishes

*Moambe, made of eight ingredients
*Chikwanga, made from cassava and stored in banana leaves
*Fufu, 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

References

* [http://www.congocookbook.com/ The Congo Cookbook]