Congolese
 Congolese cuisine is based on starches such as the cassava root, the corn,
and the plantain; green vegetables, insects, fish and, to a lesser extent, meat.
The staple of cassava came from the Americas, and the Congolese grow this
important tuber along with a wide variety of vegetables and peanuts.
Traditionally, the Congolese people do not raise cattle but acquire meat through
hunting. Thus, smoked or stewed monkey, antelope, or warthog are widely eaten,
as are both river and ocean fish. Often stews of this type are served with a
paste made from peanuts or cassava. Chicken is another popular food, and a
typical dish requires roasting the chicken in a peanut marinade and then serving
it with chopped peanuts. Vegetable stews like saka saka that features cassava
leaves, or salads that combine potatoes, spinach, garlic, garbanzo beans, and
peppers, are also enjoyed by the Congolese. Tropical fruits feature in a number
of desserts, including one of sweet oranges mixed with chopped dates, peanuts,
and coconut. |
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