Our second Congolese dish is a simple side dish that is a perfect match for the Moambe chicken. It is a dish called Fufu and is a simple puree of boiled white yams, sweet potatoes, plantains, or cassava. Traditionally, the yams are pounded into a thick paste and formed into small balls about the size of a golf ball. This can then be used to scoop up stew or sauce. Continue reading
Our third country in this culinary adventure is the Congo. Specifically, we’re looking at the Republic of Congo, because now there are two Congos: Republic of Congo and the Democratic Republic of Congo. It’s confusing because I grew up calling the Democratic Republic of Congo “Zaire,” but the naming changed in 1997. For clarity, I’ll refer to them as Congo for the Republic of Congo and DR Congo for the Democratic Republic of Congo.
Now that the confusion is out of the way, let’s talk about some food. Congo has a culture of food stretching since it has been inhabited for over 80,000 years, but colonization by the French and Belgians has influenced the cuisine as well. There is typically a big emphasis in the meal on a starch, such as maize (corn), cassava, yam, or sweet potato. These are typically served with a sauce or protein such as goat, fish, or chicken. Continue reading