congolese Recipes
46 delicious congolese recipes from around the world
Sauce Karanga (Congolese Peanut Stew)
Sauce Karanga is a rich and creamy peanut stew, a beloved dish in Congolese cuisine. This vegetarian-friendly stew features sweet potatoes and chickpeas simmered in a flavorful peanut sauce with aromatic spices. It's often served with rice or fufu.
Soso ya Mbika (Manioc Leaf Stew)
A hearty and nutritious stew made from cassava leaves (soso), often cooked with smoked fish or meat and served with fufu or rice. This version focuses on the preparation of the cassava leaves.
Tilapia à la Congolaise
A vibrant and flavorful whole fish dish, typically tilapia, marinated and cooked in a zesty tomato and onion sauce infused with local spices. This preparation highlights the fresh flavors of the Congo River and is often served with a side of rice or fufu.
Fufu et Sauce Graine (Fufu with Palm Nut Soup)
A staple Congolese dish featuring fufu, a starchy dough made from cassava or plantain, served with 'sauce graine,' a rich and flavorful soup made from palm nut cream, often with meat or fish.
Liboké de Poisson (Fish in Banana Leaves)
Liboké de Poisson is a traditional Congolese dish where fish fillets are marinated with aromatics and spices, then wrapped in softened banana leaves and steamed or grilled. This method keeps the fish moist and infuses it with the subtle, unique flavor of the banana leaves.
Madesu na Makayabo (Bean and Salted Fish Stew)
A hearty and flavorful stew made with red beans and salted fish (makayabo), simmered with aromatic vegetables and spices. This dish highlights the use of preserved ingredients common in Congolese cuisine.
Madesu na Ntaba
Madesu na Ntaba is a hearty and flavorful stew combining tender goat meat (ntaba) with slow-cooked red beans (madesu) in a rich tomato-based sauce. This dish is a comforting staple, often served with rice or cassava.
Ndjila ya Mbika (Wild Mushroom and Vegetable Stew)
A flavorful and earthy vegetarian stew made with a variety of wild mushrooms, leafy greens, and aromatic spices, traditionally prepared with local ingredients.
Ntaba Ya Bandundu (Grilled Goat Meat)
Ntaba Ya Bandundu is a popular Congolese dish of grilled or roasted goat meat, marinated in a flavorful blend of spices, garlic, ginger, and sometimes chili. It's often prepared for gatherings and celebrations, showcasing the rich flavors of Congolese barbecue.
Poisson à la Congolaise
A vibrant and aromatic whole fish dish, typically grilled or baked, seasoned with a flavorful blend of spices, herbs, onions, and tomatoes.
Poisson à la Sauce Tomate Épicée (Fish in Spicy Tomato Sauce)
A vibrant and flavorful dish featuring firm white fish simmered in a rich, spicy tomato sauce. This recipe showcases the Congolese love for bold flavors and the use of fresh ingredients, often served with rice or boiled plantains.
Poisson Braisé au Citron
Grilled or pan-fried fish marinated in lemon juice, garlic, and spices, offering a bright and zesty flavor profile. A popular dish often prepared for special occasions.
Poulet à la Banane Jaune (Chicken with Yellow Banana)
A flavorful and comforting dish where chicken is simmered with ripe yellow bananas, creating a slightly sweet and savory sauce. This dish highlights the common use of plantains and bananas in Congolese cuisine, offering a unique taste profile.
Poulet à la Banane Plantain
A flavorful and comforting dish featuring tender chicken pieces simmered in a rich sauce with ripe plantains, tomatoes, and aromatic spices.
Poulet DG
Poulet DG, which translates to 'Director General Chicken,' is a flavorful dish featuring pan-fried chicken and ripe plantains simmered in a rich tomato and vegetable sauce. It's a celebratory dish often reserved for special occasions and honored guests, embodying a blend of French-inspired techniques with local Congolese ingredients.
Poulet et Tilapia en Sauce Arachide
A rich and flavorful dish combining tender chicken and flaky tilapia simmered in a savory peanut sauce, often served with fufu or rice.
Poulet Mayo
Poulet Mayo, a popular street food from Kinshasa, features chicken marinated in a blend of spices, then roasted or grilled, and finally tossed with mayonnaise and fresh vegetables. It's a flavorful and satisfying dish that showcases Congolese urban culinary creativity.
Poulet Mayo (Kinshasa Style)
A popular street food from Kinshasa, Poulet Mayo features chicken marinated in spices, then roasted or grilled to smoky perfection, and finally coated in a creamy, tangy mayonnaise sauce. It's often served with fried plantains or rice.
Poulet Mayombe
A flavorful chicken stew from the Mayombe region, characterized by its rich sauce made with tomatoes, onions, garlic, and a blend of aromatic spices. Often served with rice or fufu.
Poulet Moambé (Chicken Moambé)
Poulet Moambé is the national dish of the Republic of the Congo, a rich and flavorful stew made with chicken simmered in a savory sauce of onions, garlic, palm nut butter (or peanut butter), tomatoes, and spices. It's known for its deep, earthy flavors and is often served with rice or fufu.
Saka Saka (Cassava Leaves Stew)
Saka Saka, also known as Pondu, is a hearty and nutritious stew made from cassava leaves, simmered with onions, garlic, palm oil, and often enriched with smoked fish, meat, or peanut butter. It's a staple dish in Congolese cuisine, offering a unique earthy flavor and vibrant green color.
Sauce Karanga (Vegan Congolese Peanut Stew)
A hearty and flavorful vegan stew from the Congo, featuring sweet potatoes and chickpeas simmered in a rich, spicy peanut sauce. This dish is a comforting and nutritious staple.