The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, fufu, rice, plantain and potatoes are generally the staple foods eaten with other side dishes.

Characteristic parts
Dabo kolo
Ethiopian and Eritrean bread fingerfood snack
Dumboy
pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups
Fufu
pounded swallow made from fresh or fermented cassava roots and often eaten alongside various soups
Mieliepap
type of maize flour porridge made in Africa
Nshima
type of maize flour porridge made in Africa
Oshifima
type of maize flour porridge made in Africa
Phutu
type of maize flour porridge made in Africa
Sadza
Maize flour porridge made in Africa
Ugali
maize, millet, or sorghum porridge made in Africa
Has characteristic parts: Dabo koloam Dumboy Fufu Mieliepap Nshima Oshifima Phutu Sadza Ugalisw
Categories: Cuisine
Also known as:
Wikidata ID: Q5160555
Wikipedia title: Congolese cuisine
References:
Wikipedia article: Congolese cuisine

Article content licensed under CC-BY-SA; original content from Wikimedia Foundation; image data under CC-BY-SA from Wikimedia Foundation

        
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