Cuisine in Congo-Brazzaville

Poulet Moambé

Representative home-cooked dish of chicken simmered in palm nut sauce

• Region: Nationwide
• Main ingredients: Chicken, Palm nuts, Tomato, Piri piri

Saka Saka (Pondu)

Green leaf stew of crushed cassava leaves simmered with peanuts and fish

• Region: North
• Main ingredients: Cassava leaves, Dried fish, Peanut paste

Chikwangue

Staple of fermented cassava wrapped in leaves and steamed

• Region: Congo River basin
• Main ingredients: Cassava, Banana leaves

Liboke de Poisson

Fish seasoned with herbs and tomato, wrapped in manioc leaves and grilled

• Region: Coastal areas
• Main ingredients: River fish, Tomato, Herbs

Makayabu

Preserved food arrangement of salted white fish simmered in tomato sauce

• Region: Urban areas
• Main ingredients: Dried fish, Tomato, Onion

Bifteck de Ngolo

Delicacy of smoked eel stir-fried with spices

• Region: Sangha River basin
• Main ingredients: Eel, Chili, Lemongrass

Piri Piri Sauce

All-purpose spicy sauce made with chili, lemon, and oil

• Region: Nationwide
• Main ingredients: Chili, Lemon juice, Vegetable oil

Mondo Mondo

Sweet-salty dish of bananas and cassava leaves simmered in coconut milk

• Region: Pool Department
• Main ingredients: Banana, Cassava leaves, Coconut milk

Brochette de Caprin

Charcoal-grilled spice-marinated goat skewers

• Region: Market stalls
• Main ingredients: Goat meat, Cumin, Salt

Kuniku (Fried Insects)

High-protein snack of crispy fried termites and caterpillars

• Region: Forest zones
• Main ingredients: Insects, Salt, Oil