Congo
4 topics — topics in this category.
Saka-Saka
Brazzaville's cassava-leaf icon: saka-saka (pondu's twin across the river) ground fine and simmered with groundnuts and palm oil — the Republic of Congo's national plate. Ingredients: cassava leaves, groundnuts, palm oil…
Makayabu (Salt Fish)
Salt fish of the coast: makayabu — salted dried cod-like fish, soaked and then stewed with onions, tomatoes and chiles, or fried crisp with sorrel sauce. Ingredients: salted dried fish, onions, tomatoes, chiles, sorrel (…
Liboke (Congo)
The leaf-wrapped fish of Brazzaville: liboke — river fish seasoned and steamed in banana leaves with onions and pili-pili, the Congo River served in a green envelope. Ingredients: river fish, banana leaves, onions, tomat…
Trois Pièces
'Three pieces': the beloved Brazzaville plate of three meats/fish in one sauce ceremony — actually a generous mixed grill-and-stew plate (meat, fish and chicken) served with saka-saka at celebrations; the name is the jok…
World Cuisines
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