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: This velvety soup is thickened with ground pumpkin seeds, a technique found throughout Central African cooking. Cultural Background: This velvety soup is thickened with ground pumpkin seeds, a technique found throughout Central African cooking. It is a nourishing starter or light meal in the DRC, often flavoured with smoked fish or greens for extra […]
Introduction: A light, aromatic fish broth found along the Congo River, this soup makes use of fresh river fish, tomatoes and a handful of vegetables simmered together. Cultural Background: A light, aromatic fish broth found along the Congo River, this soup makes use of fresh river fish, tomatoes and a handful of vegetables simmered together. […]
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: Pondu, also known as saka saka, is made from pounded cassava leaves slow-cooked with onions, palm oil and often smoked fish or peanut paste. Cultural Background: Pondu, also known as saka saka, is made from pounded cassava leaves slow-cooked with onions, palm oil and often smoked fish or peanut paste. It’s one of the […]
Introduction: Grilled goat is a centrepiece dish at major Congolese celebrations — weddings, baptisms, New Year and other important gatherings — where a whole leg or large cuts are marinated, grilled slowly over charcoal, and shared among guests as a mark of hospitality and festivity. Cultural Background: Grilled goat is a centrepiece dish at major […]
Introduction: This colourful, richly seasoned rice dish, studded with chicken and vegetables, is prepared for major DRC celebrations such as Christmas and Independence Day, when families gather in large numbers and a generous, crowd-pleasing centrepiece is needed. Cultural Background: This colourful, richly seasoned rice dish, studded with chicken and vegetables, is prepared for major DRC […]
Introduction: With a coastline on the Gulf of Tadjoura, Djibouti has a strong tradition of fish served over fragrant spiced rice. Cultural Background: With a coastline on the Gulf of Tadjoura, Djibouti has a strong tradition of fish served over fragrant spiced rice. This everyday lunch dish reflects the country’s fishing communities and its trade […]
Introduction: A legacy of Italian and French colonial influence in the Horn of Africa, spaghetti arrived in Djibouti and was quickly given a local identity — simmered with East African spices and often served alongside grilled meat, salad and pickles. Cultural Background: A legacy of Italian and French colonial influence in the Horn of Africa, […]