Congo

Country - Congo

Cuisine Description - Congo, which is situated in Central Africa, stretches from Tibesti mountains in the north to the vast rainforest basin of the Congo River, and has thereby been largely free of culinary influences of the outsider world, until the 19th century, with the exception of the widespread adoption of cassava, Peanut and chilli pepper plants which arrived along with the slave trade during the early 1500s. These food ingredients have had a huge influence on the local cuisine. The Congo cuisine has remained mostly traditional. The cuisine of Congo presents an array of exotic dishes. The Congo cuisine reflects indigenous traditions, as well as influences from the Arabs, the Europeans and the Asians. The continent of Africa is the second largest landmass on the planet and is home to thousands of tribes, ethnic and social groups. This diversity is reflected in the Congo cuisine, in making the use of basic ingredients as well as in the manner of preparation and cooking techniques.

Traditionally, as in almost all cultures globally, the cuisines of Congo uses a combination of locally available fruits, grains and vegetables, milk and meat products. Most of the restaurants in Congo provide mishmash of its traditional cuisine as well as a bit of the French cuisine. Excellent fish, giant oysters and shrimps are a part of the cuisines of Congo. A few of the most popular cuisines of Congo are Piri Piri, (with pepper), Mouamba Chicken in palm oil, served with cabbage salad and cassava leaves, saka saka (ground cassava leaves cooked with palm oil and Peanut paste) and the famous Maboke (fresh water fish cooked in large marantacee leaves). Most of them are traditionally cooked with a tinge of the way the French cuisine is cooked. Many of the cuisines that you will find in the Cuisines of Congo are mostly influenced by the customs and traditions that are prevalent in the region. Copyright Recipes Wiki