Introduction: A simple, fresh tomato and onion salad served alongside richer stews such as zigni to add brightness and crunch to the meal, common on Eritrean tables at both everyday and festive meals. Cultural Background: A simple, fresh tomato and onion salad served alongside richer stews such as zigni to add brightness and crunch to […]
Introduction: Sold from small carts and corner stalls across Eritrean towns, the ful sandwich packs the country’s beloved spiced fava bean mash into a crusty roll — a quick, filling and affordable option for workers and students on the move. Cultural Background: Sold from small carts and corner stalls across Eritrean towns, the ful sandwich […]
Introduction: Hawawshi is a beloved Egyptian street food of spiced minced meat baked between layers of flatbread until crisp, traditionally taken to a local bakery's hot oven by families and street vendors alike. Cultural Background: Hawawshi is a beloved Egyptian street food of spiced minced meat baked between layers of flatbread until crisp, traditionally taken […]
Introduction: This lunchtime dish combines soft red beans with a silky peanut sauce, a flavour pairing beloved across Central Africa. Cultural Background: This lunchtime dish combines soft red beans with a silky peanut sauce, a flavour pairing beloved across Central Africa. In the DRC it is often eaten with a side of fufu or plain […]
Introduction: Ndakala are small dried silverfish, sun-dried and sold in markets throughout the DRC. Cultural Background: Ndakala are small dried silverfish, sun-dried and sold in markets throughout the DRC. Fried until crisp, they make a popular savoury nibble or appetizer, often set out with drinks before a meal or tossed through vegetables as a flavour […]
Introduction: Mbika, the pumpkin and squash seeds central to much of Congolese cooking, are roasted and salted to make a simple, satisfying appetizer eaten while other dishes are prepared. Cultural Background: Mbika, the pumpkin and squash seeds central to much of Congolese cooking, are roasted and salted to make a simple, satisfying appetizer eaten while […]
Introduction: A crisp, cooling salad served alongside spicier stews and grilled fish, this cucumber salad relies on a bright lime dressing that cuts through richer dishes typical of a Congolese meal. Cultural Background: A crisp, cooling salad served alongside spicier stews and grilled fish, this cucumber salad relies on a bright lime dressing that cuts […]
Introduction: Widely regarded as the national dish of the Democratic Republic of Congo, poulet moambe simmers chicken in a rich sauce made from palm nut cream, or moambe. Cultural Background: Widely regarded as the national dish of the Democratic Republic of Congo, poulet moambe simmers chicken in a rich sauce made from palm nut cream, […]
Introduction: Liboke is a beloved Congolese cooking method where fish (or sometimes meat) is wrapped in banana leaves with vegetables and aromatics, then steamed or grilled over an open fire. Cultural Background: Liboke is a beloved Congolese cooking method where fish (or sometimes meat) is wrapped in banana leaves with vegetables and aromatics, then steamed […]
Introduction: Thin slices of green plantain, fried until crisp and lightly salted, kikalakasa are a hugely popular street snack across the DRC, sold in twists of paper by roadside vendors and eaten as a crunchy accompaniment to grilled meat or fish. Cultural Background: Thin slices of green plantain, fried until crisp and lightly salted, kikalakasa […]