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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. |
The alphabetical list of recipes from Democratic Republic of the Congo follows (limited to 100 recipes per page). There are 21 recipes in total:
| Akara (Black-eyed Pea Fritters) Origin: Congo | Chévre aux Feuilles de Manioc (Goat Meat with Cassava Leaves) Origin: Congo | Mwamba Origin: Congo |
| Akara Awon (Black-eyed Pea Fritters with Okra) Origin: Congo | Congolese Chicken with Peanuts Origin: Congo | Potage de Riz aux Épinards (Spinach and Rice Stew) Origin: Congo |
| Babute (Curried Beef Meatloaf) Origin: Congo | Gâteau Coco (Coconut Cakes) Origin: Congo | Rich Akara (Rich Black-eyed Pea Fritters) Origin: Congo |
| Boeuf aux Feuilles de Manioc (Beef with Cassava Leaves) Origin: Congo | Legumes en Sauce Z'ara (Vegetables in Z'ara Sauce) Origin: Congo | Saka saka (Congolese Cassava Leaves) Origin: Congo |
| Cailles Grillées au Piment et au Gingembre (Grilled Quail with Chilli and Ginger) Origin: Congo | Mboto à l'oseille (Fish with Sorrel) Origin: Congo | Sanglier à l'Arachide (Wild Boar with Peanuts) Origin: Congo |
| Capitaine and Pili-Pili in Palm Oil Origin: Congo | Moambé Stew Origin: Congo | Sauce aux Champignons et Citron (Mushroom and Lemon Sauce) Origin: Congo |
| Chévre à l'Arachide (Goat Meat with Peanuts) Origin: Congo | Muamba Nsusu (Congo Chicken Soup) Origin: Congo | Tarte Bananae (Congolese Banana Tart) Origin: Congo |
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Now that you have added some useful and creative cooking tips to your arsenal, you should be able to start pursuing your dream of playing chef. Whether you want to make a living from cooking or simply want to serve delicious meals to your family, remember these tips for culinary glory.
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Recipe Information: 35
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Recipe Information: 5
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Recipe Information: 113
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Recipe Information: 56
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Recipe Information: 35
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Recipe Information: 56
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Recipe Information: 113
There has been far too much talk regarding which wine to select for a dish. The old adage "White wine with white meats and red wines with red meats" is merely a lazy man's way of not having to think. In place of taking the easy way out and categorize wines by color (a common problem in our society) you will find it much easier if you categorize them by weight. In other words, light wines with light foods and heavy wines with heavy foods.
Recipe Information: 35
According to tradition, marmalade came to Scotland in 1797 when Mrs Janet Keiller had to do something with a ship-load of ripe oranges her husband had bought. From this was born Dundee Marmalade and this bitter-sweet product has been a traditional part of Scottish cookery ever since. Here you will find recipes that include marmalade as an essential ingredient.
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