Republic of the Congo Food Guide: Traditional Dishes, Staples & How to Eat

Ingredients

• 800 g protein specified by the dish, trimmed and portioned
• 1 medium onion, sliced
• 2 tbsp vegetable oil
• 2 tbsp cassava
• 1 tsp cassava leaves
• 1 tsp salt
• Black pepper, to taste
• 150 ml water, wine or other traditional cooking liquid where appropriate

Method

1. Season the protein with salt, pepper and the dish's characteristic aromatics.
2. Brown, grill or gently sear according to the traditional technique described in the guide.
3. Add onion, herbs and any cooking liquid when the dish calls for braising; otherwise continue grilling until properly cooked.
4. Rest the protein before serving and pair it with the traditional starch, herbs or sauce named in the article.

Ingredients

• 800 g protein specified by the dish, trimmed and portioned
• 1 medium onion, sliced
• 2 tbsp vegetable oil
• 2 tbsp cassava
• 1 tsp cassava leaves
• 1 tsp salt
• Black pepper, to taste
• 150 ml water, wine or other traditional cooking liquid where appropriate

Method

1. Season the protein with salt, pepper and the dish's characteristic aromatics.
2. Brown, grill or gently sear according to the traditional technique described in the guide.
3. Add onion, herbs and any cooking liquid when the dish calls for braising; otherwise continue grilling until properly cooked.
4. Rest the protein before serving and pair it with the traditional starch, herbs or sauce named in the article.

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500 g cassava
• 250 g cassava leaves
• 400 g canned tomatoes or 3 ripe tomatoes, chopped
• 500 ml water or verified vegetable stock
• 1 tsp peanuts
• 1 tsp salt, plus more to taste
• 2 tbsp chopped palm oil

Method

1. Warm the oil in a heavy pot and soften the onion over medium heat without browning heavily.
2. Add garlic and spices; stir just until fragrant.
3. Add the main vegetables or legumes, tomatoes and water or stock. Bring to a gentle simmer.
4. Cook partly covered until the ingredients are tender and the sauce has thickened naturally.
5. Adjust salt and acidity, fold in fresh herbs, and rest for 5 minutes before serving with the staple suggested in the article.

Ingredients

• 300 g cassava
• 750 ml water, plus more as needed
• 1 tsp fine salt
• 1 tbsp vegetable oil or butter, if traditional for the dish
• 2 tbsp cassava leaves, optional

Method

1. Bring the water and salt to a steady simmer in a heavy saucepan.
2. Add the main grain or starch gradually while stirring to prevent lumps.
3. Cook over low heat, stirring and folding until the mixture reaches the dish's traditional thick or elastic texture.
4. Finish with oil, butter, cheese or herbs only where appropriate, then serve immediately with the accompaniments described in the guide.

Ingredients

• 1 litre water
• 2 tbsp cassava
• 2–4 tbsp sugar or honey, to taste
• 1 small handful cassava leaves, optional
• Ice or extra hot water, as appropriate

Method

1. Bring the water to a boil, then reduce to a gentle simmer.
2. Add the main flavoring and any spices or herbs; steep gently until aromatic.
3. Strain if needed, then sweeten gradually so the drink remains balanced rather than syrupy.
4. Serve hot or chilled according to the traditional style described in the article.

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500 g cassava
• 250 g cassava leaves
• 400 g canned tomatoes or 3 ripe tomatoes, chopped
• 500 ml water or verified vegetable stock
• 1 tsp peanuts
• 1 tsp salt, plus more to taste
• 2 tbsp chopped palm oil

Method

1. Warm the oil in a heavy pot and soften the onion over medium heat without browning heavily.
2. Add garlic and spices; stir just until fragrant.
3. Add the main vegetables or legumes, tomatoes and water or stock. Bring to a gentle simmer.
4. Cook partly covered until the ingredients are tender and the sauce has thickened naturally.
5. Adjust salt and acidity, fold in fresh herbs, and rest for 5 minutes before serving with the staple suggested in the article.

Ingredients

• 300 g cassava
• 750 ml water, plus more as needed
• 1 tsp fine salt
• 1 tbsp vegetable oil or butter, if traditional for the dish
• 2 tbsp cassava leaves, optional

Method

1. Bring the water and salt to a steady simmer in a heavy saucepan.
2. Add the main grain or starch gradually while stirring to prevent lumps.
3. Cook over low heat, stirring and folding until the mixture reaches the dish's traditional thick or elastic texture.
4. Finish with oil, butter, cheese or herbs only where appropriate, then serve immediately with the accompaniments described in the guide.

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500 g cassava
• 250 g cassava leaves
• 400 g canned tomatoes or 3 ripe tomatoes, chopped
• 500 ml water or verified vegetable stock
• 1 tsp peanuts
• 1 tsp salt, plus more to taste
• 2 tbsp chopped palm oil

Method

1. Warm the oil in a heavy pot and soften the onion over medium heat without browning heavily.
2. Add garlic and spices; stir just until fragrant.
3. Add the main vegetables or legumes, tomatoes and water or stock. Bring to a gentle simmer.
4. Cook partly covered until the ingredients are tender and the sauce has thickened naturally.
5. Adjust salt and acidity, fold in fresh herbs, and rest for 5 minutes before serving with the staple suggested in the article.

Ingredients

• 600 g cassava
• 250 g cassava leaves
• 1 medium onion, sliced
• 2 garlic cloves, minced
• 2 tbsp vegetable oil
• 2 tbsp chopped peanuts
• 1 tsp salt
• Black pepper or chili, to taste

Method

1. Prepare the vegetables so pieces cook at a similar rate.
2. Warm the oil and soften onion and garlic without burning.
3. Add the vegetables in order of cooking time and season lightly.
4. Cook until tender but still distinct, then add fresh herbs and adjust salt and acidity.
5. Serve warm or at room temperature according to the dish's traditional style.

Ingredients

• 2 tbsp vegetable oil
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 500 g cassava
• 250 g cassava leaves
• 400 g canned tomatoes or 3 ripe tomatoes, chopped
• 500 ml water or verified vegetable stock
• 1 tsp peanuts
• 1 tsp salt, plus more to taste
• 2 tbsp chopped palm oil

Method

1. Warm the oil in a heavy pot and soften the onion over medium heat without browning heavily.
2. Add garlic and spices; stir just until fragrant.
3. Add the main vegetables or legumes, tomatoes and water or stock. Bring to a gentle simmer.
4. Cook partly covered until the ingredients are tender and the sauce has thickened naturally.
5. Adjust salt and acidity, fold in fresh herbs, and rest for 5 minutes before serving with the staple suggested in the article.