Still hungry? Check out more recipes below!
Maboké de Poisson is a Central African banana-leaf steamed fish dish featuring tilapia infused with tomatoes, onion, garlic, ginger, hot pepper, and palm oil—brightened with lemon and fresh herbs for a fragrant, spicy main course.
Mikate ya Kivu are Congolese banana fritters: lightly sweet, yeast-raised dough balls fried until golden—crisp outside, fluffy and tender inside.
A Central African classic of fish marinated with lime, garlic, ginger, chili, and herbs, then wrapped in banana leaves and gently steamed or grilled. The result is tender, aromatic, and citrus-bright Poisson Maboké au Citron Vert.
Saka-Saka MbIKA is a flavorful traditional Congolese dish made with cassava leaves, enhanced with smoked fish and peanuts, delivering a rich and savory taste experience.
Saka Madesu is a traditional Congolese dish combining succulent beef, hearty red beans, and rich cassava leaves, simmered with a creamy blend of peanut butter and spices.
Mpondu Madness is a traditional Congolese dish that showcases the rich, earthy flavors of cassava leaves, complemented by the creamy texture of peanut butter and a hint of fish for added depth.
Mbala-Maba is a traditional Congolese dish featuring cassava leaves blended with groundnuts and palm oil, typically served with rice or fufu.
Liboke Ya Kivavi is a traditional Congolese dish where assorted mushrooms are wrapped in banana leaves with rich spices and herbs, offering an earthy yet vibrant flavor ideal for any time of the day.
Chikwangue is a traditional Congolese staple made from fermented cassava and wrapped in banana leaves. It is a simple, flavorful dish that pairs well with a variety of main courses.
Madesu ya Loso is a traditional Congolese dish combining rice and savory beans cooked in a rich tomato and palm oil sauce, seasoned with garlic and onions for a flavorful and hearty meal.
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