Bukari
A soft maize-flour dough worked hot until smooth, dense and ready to accompany sauces.
5 min prep · 20 min cook
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Cabbage-carrot salad
A crunchy cabbage and carrot salad bound with mayonnaise, brightened with vinegar and finished with eggs.
20 min prep · 10 min cook
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Cassava croquettes
Cassava bites soft inside and golden outside, shaped by hand then fried.
25 min prep · 30 min cook
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Chikwangue
Fermented cassava dough wrapped in leaves and steamed for a long time—firm and lightly tangy.
40 min prep · 1 h 30 cook
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Grilled cassava
Cassava roots pre-cooked then grilled over coals, with a smoky crust and tender heart.
15 min prep · 35 min cook
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Grilled nsafu
Safou fruits gently heated until the purple skin softens and the flesh turns creamy.
5 min prep · 10 min cook
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Lituma
Green plantains pounded into a dense, smooth puree, a staple of eastern Congo.
15 min prep · 30 min cook
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Loso with green peas
Rice with green peas cooked in an aromatic broth—simple, colorful and made for sharing.
15 min prep · 30 min cook
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Makemba
Ripe plantains, golden outside and soft within, served as a side or a snack.
10 min prep · 15 min cook
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Rice with moambe
Rice cooked or served with a palm-nut moambe sauce for a rich, fragrant plate.
15 min prep · 35 min cook