Recipe List — Democratic Republic of the Congo Recipes

Welcome to my listing page for recipes from Democratic Republic of the Congo, Central Africa. This page is part of my African Recipes Site part of my attempt at gathering in one place recipes from each and every country on the Continent of Africa.

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Recipe List — Democratic Republic of the Congo Recipes

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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.

Democratic Republic of the Congo

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.

    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


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