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
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Kamundele
Meat skewers seasoned and grilled over coals until browned outside and juicy inside.
25 min + 1 h marinating prep · 15 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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Mikate
Congolese yeasted doughnuts, crisp outside, soft inside, served still warm.
20 min prep · 20 min cook
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Passion fruit juice
Fresh passion fruit juice, tart and fragrant — a very common drink in Kinshasa and the diaspora.
15 min prep · 0 min cook
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Pepe soupe ya ngolo
A hot catfish soup scented with ginger, garlic and pili-pili, as served in Kinshasa streets.
25 min prep · 35 min cook
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Poulet mayo
Browned chicken pieces coated in a mayonnaise sauce lifted with garlic, mustard and pili-pili — a Kinshasa classic for tables and celebrations.
25 min prep · 45 min cook
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Sautéed beef liver
Liver slices quickly seared with onion and chili — street-food and express cooking common in Kinshasa.
15 min prep · 15 min cook
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Soso ya sauce
Chicken simmered in a generous tomato sauce lifted with garlic, ginger and pili-pili.
25 min prep · 55 min cook
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Tangawisi
Fresh ginger juice, sharp and tangy, sweetened to taste — a homemade drink common in Kinshasa and the diaspora.
20 min + 1 h resting prep · 0 min cook
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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