6
Ingredients
- 1.2 kg pork (shoulder or loin) in pieces
- 3 onions, sliced
- 4 garlic cloves, crushed
- 4 ripe tomatoes, crushed (or 400 g pulp)
- 3 tbsp oil
- 1 stock cube
- Chili, salt and pepper
- 400 ml water
- 1 bay leaf, optional
Method
- 01 Brown the pork in oil. Set aside.
- 02 Sweat the onions, add garlic then tomatoes. Reduce 8–10 minutes.
- 03 Return the pork with cube, bay leaf, water, salt, pepper and chili.
- 04 Cover and simmer gently 50–60 minutes until tender and the sauce thickens.
- 05 Adjust seasoning. Serve with rice, fufu, chikwangue or plantain.
Ngulu means pork in Lingala. This page is the sauced stew, not the grill—see braised pork for charcoal. Pig’s trotters have their own page: makoso.
In the same spirit
Other recipes close by territory or by gesture.
-
Braised pork
Pork pieces marinated with aromatics then braised over coals to a golden crust — pork grilling previously missing from the catalogue.
25 min + 2 h marinating prep · 55 min cook
-
Viande ya sauce
Beef simmered in a generous tomato and onion sauce — everyday Kinshasa cooking, distinct from kamundele skewers.
20 min prep · 1 h 30 cook
-
Makoso
Makoso recipe: pig trotters simmered long in a fragrant, chili-forward broth — a Kinshasa feast classic.
35 min prep · 2 h 15 cook