Welcome to the Celtnet Recipes Democratic Republic of the Congo Recipes Home Page

Welcome to the Celtnet Recipes section for recipes from the Central African country of Democratic Republic of the Congo. Here you will find all the recipes from Democratic Republic of the Congo on this site all gathered into one place. I have attempted to gather together here as many Democratic Republic of the Congo recipes as possible. The current collection represents the largest gathering of Republic of Democratic Republic of the Congo recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to the Democratic Republic of the Congo given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to educate the children of Liberian refugees exiled to Senegal, West Africa [this is detailed below]. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation to this cause... thank you!

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Democratic Republic of the Congo and its Cuisine

The Democratic Republic of the Congo, officially: République Démocratique du Congo; Democratic Republic of the Congo and commonly referred to as DR Congo, DRC, RDC; formerly known as the Congo Free State or Belgian Congo has Kinshasa as it's capital and largest city and gained independence from Belgium on June 30th 1960. The country's post-independence name was the Republic of the Congo until August 1, 1964, when its name was changed to Democratic Republic of the Congo (to distinguish it from the neighboring Republic of the Congo). On October 27, 1971, then-President Mobutu renamed the country Zaire, from a Portuguese mispronunciation of the Kikongo word nzere or nzadi, which translates to "the river that swallows all rivers." Following the First Congo War which led to the overthrow of Mobutu in 1997, the country was renamed Democratic Republic of the Congo. From 1998 to 2003, the country suffered greatly from the devastating Second Congo War (sometimes referred to as the African World War), the world's deadliest conflict since World War II. However, related fighting still continues in the east of the country. As many as 250 ethnic groups have been distinguished and named. The most numerous people are the Kongo, Luba, and Mongo. Although seven hundred local languages and dialects are spoken, the linguistic variety is bridged both by the use of French and the intermediary languages Kongo, Tshiluba, Swahili, and Lingala. Christianity is the majority religion in the Democratic Republic of the Congo, followed by about 80% of the population, comprising Roman Catholic 50%, Protestant 20%, Kimbanguist 10%. Of the remaining 20% of the population, up to 10% are Muslim, and the rest follow traditional beliefs or syncretic sects. The DR congo shares much of it's cuisine with the neighbouring 'Republic of the Congo' and in culinary terms at leat both countries can be treated together as 'The Congo'.

The Congo region of Africa has been argely 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. Traditional Congolese foods use a combination of locally available fruit, grains and vegetables, milk and meat products. Freshwater fish and bushmeat also form an important part of the diet as does palm oil and peanut butter.


stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The alphabetical list of recipes from Democratic Republic of the Congo follows (limited to 100 recipes per page). There are 10 recipes in total:


Page 1 of 1



Akara
(Black-eyed Pea Fritters)
     Origin: Congo
Mboto à l'oseille
(Fish with Sorrel)
     Origin: Congo
Saka saka
(Cassava Leaves)
     Origin: Congo
Babute
(Curried Beef Meatloaf)
     Origin: Congo
Moambé Stew
     Origin: Congo
Sauce aux Champignons et Citron
(Mushroom and Lemon Sauce)
     Origin: Congo
Capitaine and Pili-Pili in Palm Oil
     Origin: Congo
Muamba Nsusu
(Congo Chicken Soup)
     Origin: Congo
Congolese Chicken with Peanuts
     Origin: Congo
Mwamba
     Origin: Congo

Page 1 of 1



Couldn't find what you were looking for? Search the web:



stefan and zogo small One Million People Campaign
If you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices ebook or The Recipes of Africa eBook as a gift for your donation!

The image above shows the entire continent of Africa with Central Africa picked out in red. Central Africa is formed from nine states: 1: Angola; 2: Cameroon; 3: Central African Republic; 4: Chad; 5: Democratic Republic of the Congo; 6: Republic of the Congo; 7: Equatorial Guinea; 8: Gabon; 9: Sāo Tomé and Principe.

This list of Democratic Republic of the Congo recipes is brought to you by the One Milion People Campaign please take a few minutes to make a donation to help Liberian/Sierra Leonian refugee rebuild their lives (all donations are made securely via PayPal):

Solution Graphics

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.

Using Chocolate in Cooking

By gwydion | Published 2008-10-25 13:03:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

Don't Ignore Breakfast

By gwydion | Published 2008-09-26 18:06:13 | 2008 Recipes and Cookery Articles |

Recipe Information:

Breakfast truly is the most important meal of the day and most of us ignore it. It's when the body re-fuels itself for the day and skipping breakfast actually puts the body in 'starvation mode' and actually reduces brain function and makes weight loss more difficult. Breakfast needn't be complicated, but it should involve a balance of grains and fruit. Here are some ides for simple and nutritious breakfast recipes anyone can make.

The World's Hottest Chilli Dish?

By gwydion | Published 2008-03-10 11:47:34 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...

Cooking for the Crockpot

By gwydion | Published 2008-09-25 16:18:52 | 2008 Recipes and Cookery Articles |

Recipe Information:

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

Review of 'Roman Cookery' by Mark Grant

By gwydion | Published 2008-04-15 18:44:09 | 2008 Recipes and Cookery Articles |

Recipe Information:

Review of 'Roman Cookery' by Dr Mark Gant. How valuable a resource is this? Will it actually teach you to cook the Roman way? Read this review and find out for your self.

Pizzas Made Easy

By gwydion | Published 2008-09-24 13:21:46 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pizzas have become a staple of modern cooking and a staple of fast food. The known history of pizzas stretch back over 2000 years, from topped flatbreads depicted in Pompeii to the first 'true' Neapolitan pizzas of the 1890s to the sweet pizzas of the 1980s. Here the recipes for a classic savoury pizza crust and a modern sweet pizza crust are presented. Once you can create a pizza crust to perfection then the remainder of the pizza is easy!

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information:

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

Ice Creams and Sorbets – Freezing as a Cooking Technique

By gwydion | Published 2008-05-27 18:59:27 | 2008 Recipes and Cookery Articles |

Recipe Information:

Freezing is often ignored as a cookery technique, yet where would we be without those cold delights of ice creams, sorbets, sherbets and granaches? Here you will find recipes for classic ice cream and a classic sorbet. I hope that you will come to accept that chilling is also is also a valid and vital form of cookery.


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