Fufu is a staple food in many African countries, including the DRC. It's made from starchy ingredients like cassava, plantains, or yams, which are boiled, pounded, and formed into a dough-like consistency. ¹⁾

Moambe is a popular Congolese dish made from chicken, fish, or goat cooked in a rich sauce made with palm nuts or peanuts, often served with fufu or rice. ²⁾

Liboke is a cooking technique where fish, chicken, or beef is marinated in spices and wrapped in banana leaves before being steamed or grilled. ³⁾

Saka-saka is a dish made from cassava leaves, often simmered in a tomato-based sauce and served with rice or fufu. ⁴⁾

Maboke is a dish of fish or chicken seasoned with spices, wrapped in banana leaves, and cooked over an open flame or grilled. ⁵⁾

Bouillon is a hearty Congolese soup or stew made with a variety of ingredients, including vegetables, meat, and fish, often flavored with palm oil. ⁶⁾

Brochettes are skewers of grilled meat, often served with a spicy peanut sauce. ⁷⁾

Sikoyo is a popular Congolese soft drink made from fermented sugarcane juice, often enjoyed for its sweet and tangy flavor. ⁸⁾

Kanda is a traditional dish made from dried fish, often rehydrated and cooked in a flavorful sauce with vegetables and spices. ⁹⁾

Madesu are fried caterpillars, enjoyed as a protein-rich snack in some parts of the DRC. ¹⁰⁾

Fumbwa is a dish made from cassava leaves and often cooked with groundnuts or palm oil. ¹¹⁾

Maboke is a dish where fish or meat is seasoned, wrapped in banana leaves, and slow-cooked, resulting in tender and flavorful meat. ¹²⁾

Pondu is a Congolese dish made from cassava leaves cooked with palm oil and often served with fish, chicken, or meat. ¹³⁾

Chikwangue, also known as kwanga, is a fermented cassava bread, similar to fufu, but with a slightly different texture and flavor. ¹⁴⁾

Boko-boko is a dish made from beef or goat intestines, often simmered in a spicy tomato sauce and served with rice or fufu. ¹⁵⁾