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La Cuisine Congolaise

 

Délicieuses recettes congolaises pour un public divers

Les recettes de la RDC

La cuisine Africaine avait longtemps été transmise de géneration en géneration mais aujourd’hui avec l’évolution de la technologie vous pouvez retrouver les recettes Africaines en ligne ou aussi acheter les livres de cuisine Africaine.

La cuisine de la République Démocrate du Congo est savoureuse, variée et regorge une diversité de procédés et recettes selon les régions et traditions. Les viandes sont les plus exotiques comme le singe, le crocodile et le serpent font parti de la gastronomie congolaise.
Accomoder mille et une épices cela vous donnera une idée des possibilité pour composer des plats.

Mal connue et parfois décriée à tort, la cuisine congolaise est pourtant savoureuse, copieuse et chaleureuse si on prend le soin d’aller à sa découverte et de goûter des choses plus inédites. Bien qu’elle semble peu variée de prime abord, elle recèle pourtant d’une diversité de procédés et recettes selon la région et suivant les secrets de grand-mères propres à la cuisinière. On serait même tenté de dire qu’il y a autant de façons de concocter un poulet à la moambe ou du pondu par exemple, qu’il n’y a de « mamans congolaises » pour le préparer selon leur tradition spécifique !

Dans la cuisine congolaise,les plats se dégustent toujours avec un aliment de base qui se présente comme un bon accompagnateur des sauces, viandes, légumes et poissons. Et parmi ces aliments d’accompagnement, l’on retrouve fréquemment le très célèbre fufu manioc ; mais aussi du riz, de la chikwangue, de la pomme de terre et de la banane plantain.

Des fois la cuisine congolaise est un art de séduction.
la cuisine «des mamans congolaises» Toute femme digne de ce nom doit être capable de concocter et mitonner des mets susceptibles d’appâter et de retenir l’être convoité

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Waffle Cake

This is a delicious home made waffles
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Heart shaped waffle

This is a delicious home made waffles
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Just Waffle

This is a delicious home made waffles
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Sandwich waffle

This is a delicious home made waffles
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Some recipes you can make or Order

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Fumbwa

Gnetum africanum is a popular variety of greens (edible vegetable leaves) found throughout tropical Africa

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Liboké de Poisson

Un liboke (prononcer liboké), au pluriel maboke, est un plat et un mode de préparation de la nourriture dans le bassin du fleuve Congo, Congo Brazzaville et RDC.

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Pundu

Pondu

Saka-Saka (also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them. Could "saka" be a Congolese pronunciation of "cassava",Cassava leaves are found only in the tropics

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Muamba Nsusu

This soup version of Sub-Saharan Africa's ubiquitous Chicken in Peanut-Tomato Sauce comes from the Kongo people of the two Congos and Angola; it has much in common with other African peanut soups and sauces.

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Saka-Madesu

Saka-Madesu

Saka-Madesu, or Pondu aux Haricots, or Feuilles de Manioc aux Haricots or just Greens and Beans is a dish of cassava leaves and white beans that is popular in the lower Congo River region.

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Matembele

Matembele also called Sweet potato leaves, is a creeping plant from Central Africa specially Congo

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Lituma

Banana Plantains belong to the genus musa Family plant,often confused with bananas, plantains are some of the best sources of potassium and fiber in the world

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Ndakala

Ndakala small fish, planktivorous, pelagic that lives in freshwater originating from Lake Tanganyika in DRC.

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Malewa

C'est un ensemble des mets et recettes congolais qu'on trouve dans les gargotes de rue de Kinshasa et qui font bon marché

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Liboke ya Mbika

Les graines de courge sont très nourrissantes riche en protéines, et contient de nombreux sels minéraux (magnésium, fer, phosphore, zinc, cuivre, potassium, calcium), des vitamines (A, B1, B2) et des acides gras insaturés.

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Dongo-Dongo

Another example of an African dish that is both a sauce and a soup. It is sometimes made with fish, and sometimes with meat, known as OKRA, It contains potassium, vitamin B, vitamin C, folic acid, and calcium.

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Mbinzo

Mbinzo

Au Congo, manger ces chenilles "mbinzo" est très courant dans de nombreuses régions, et aussi à Kinshasa.

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Mbinzo

Ngai-Ngai (Sorrel)

Repas de consistance pour nombres de ménages Kinois. Recette populaire de la province de l’Equateur.

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BitekuTeku

Biteku Teku (Amaranthus)

Nutritionally, Amaranth leaves are more similar to spinach, Swiss chard and beets, but are much superior because they contain three times more calcium and three times more niacin (vitamin B3) than spinach leaves.

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BitekuTeku

L'épinard

L’épinard a effectivement de nombreux éléments phytochimiques protecteurs du cancer, un pouvoir de désintoxication de par sa grande richesse en chlorophylle, un pouvoir de renouvellement des globules rouges

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BitekuTeku

Ngolo Pepe soup

Ngolo (cat fish) African smoked fish stew is a favorite traditional dish throughout The Congo or West Africa. It is a great tasting

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Makayabu

Salted fish in tomato sauce (Makayabu) is a very popular recipe in Congo DRC, it is eaten with fufu (or rice) and saka saka (laid) accompanied by pepper ... It is a true delight!

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How to kook Fumbwa

Fumbwa or Gnetum africanum is a popular variety of greens (edible vegetable leaves) found throughout tropical Africa

Ingredients:

  • one to two pounds (or more) of mfumbwa
  • one cup peanuts (or peanut butter)
  • one or two ripe tomatoes, peeled and chopped (or canned tomato paste, or canned tomato)
  • one leek (or one onion), finely chopped
  • one piece of dried, salted (Makayabu), or smoked fish
  • one cup red palm oil

What you do

  1. Place Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry.
  2. Grind, chop, or pound peanuts into a fine paste. (Or you can start with natural, sugar-free peanut butter.) When greens are mostly tender and liquid is reduced, add tomatoes (or tomato paste), leek (or onion), and dried fish. Continue to simmer, on low heat, stirring occasionally. Simmer until everything is tender and ready to eat.
  3. Remove a cup of the pot liquid and combine it with the peanut paste in a bowl. Stir to obtain a smooth sauce. Stir the peanut sauce into the greens, and reduce heat to as low as possible. Top with red palm oil and simmer for a few more minutes.
  4. Serve with boiled Yams or sweet potatoes and/or Chikwangue or Rice.

How to kook Liboké

Ingredients:

  • banana leaves
  • two to four pounds of fresh fish
  • one or two onions, finely chopped
  • juice of one or two lemons
  • salt (for taste)
  • Black pepper (to taste)
  • cayenne pepper or red pepper (to taste)
  • one tomato, chopped and crushed (or canned tomatoes) (optional)
  • a few okra, chopped (optional)
  • one Maggi® cube (crushed) or a spoonful of Maggi® sauce (optional)

What you do

  1. If you are cooking a whole fish:Prepare a marinade by mixing together the oil, chopped onion, lemon juice, salt, black pepper, red pepper (and any optional ingredients you choose). Clean the fish, but leave the scales on, and cut a few gashes lengthwise on each side. Pour the marinade onto the fish and into the gashes. Let marinate in a glass dish for a quarter hour.
  2. If you are cooking fish filets, steaks, or pieces:In a glass bowl combine all the ingredients (including the optional ingredients) except the fish and mix well. Add the fish and let marinate for a quarter hour.
  3. Warm the banana leaves for a half-minute in a hot oven, or on a grill, or in a pot of boiling water. This makes them easier to fold. Remove the center rib of each leaf by cutting across it with a knife and pulling it off. Cut the ends off each leaf to form a large rectangle.
  4. Fold the banana leaves to completely enclose the ingredients in a packet two or three layers thick. (Use something like the burrito folding technique. Depending on how many leaves and how much (or how many) fish you are cooking you may want to make more then one packet. Use oven-proof string to tie them closed.)
  5. Cook the packets over an outdoor grill, or in an oven. (If using an oven, you may want to place some aluminum foil under them to catch drips.) Turn them every ten minutes. After half an hour carefully open the packet and check to see if the fish is cooked, if it is not, close the packet and continue cooking.
    Serve in the packet with some Baton de Manioc (also called Chikwangue) or Fufu.

How to kook Pondu

Ingredients:

  • a few spoonfuls of palm oil, Moambé Sauce, or any oil
  • One onion, chopped
  • One clove garlic, minced
  • Sweet green pepper and/or sweet red pepper, chopped (optional)
  • Eggplant (peeled, cubed, rinsed, and salted) or okra, chopped (optional)
  • Salt, or baking soda, to taste
  • One piece of dried, salted, or smoked fish; or one can of pilchards; or one can of sardines

What you do

  1. Throughly crush, mash, or grind the greens in a mortar and pestle or with whatever you can improvise. (roll them with a rolling pin, crush them in a heavy bowl with the bottom of a sturdy bottle, etc.)
  2. Bring a large pot of water to a boil; add greens and cook for thirty minutes or more (much more if using cassava leaves).
  3. Serve as a side with a chicken, meat, or fish main course, with Baton de Manioc (also called Chikwangue), or Rice.

How to kook Muamba Nsusu

Ingredients:

  • chicken; one whole chicken, cut up, any parts, any amount
  • one large onion, chopped
  • palm oil
  • small can of tomato pastes
  • one-half cup peanut butter (natural or homemade, containing only peanuts and salt)

What you do

  1. Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and boil it until the meat is done and a broth is obtained.
  2. While the chicken is boiling, gently sauté the onion in several tablespoons of palm oil until the onion is tender.
  3. Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.)
  4. Return the chicken meat to the broth and add the peanut butter-tomato paste mixture. Stir and continue to simmer until the soup is thickened.
  5. Season to taste. Serve with Rice, or Baton de Manioc (also called Chikwangue), or Fufu and more hot pepper

How to kook Saka-Madesu

Ingredients:

  • two to four cups (one to two pounds) of white beans
  • cassava greens (feuilles de manioc)
  • at least a few spoonfuls of palm oil, or any oil -- two cups, or more, of palm oil can be used (homemade Moambé, or a canned substitute, can be used in place of oil)
  • one onion (and/or one leek), chopped
  • sweet green pepper (optional)
  • salt, or baking soda, to taste

What you do

  • Soak the beans overnight in cold water. Drain, rinse, and drain again.
  • Cover the beans with cold water. Bring to a boil. Reduce heat. Cover and simmer over low heat, stirring occasionally, until beans are tender. Remove beans from heat and set aside if beans are tender remaining steps are completed.
  • While beans are simmering: Heat half of the oil in a skillet and fry the onions and green pepper for a few minutes. Add oil-onion-green pepper mixture to beans.
  • Rinse cassava leaves in hot water then crush cassava leaves with a mortar and pestle (or improvise using a rolling pin and cutting board, or a heavy bowl and a sturdy bottle). Note: this step can be skipped with other greens.
  • Bring a separate pot of water to a boil. Add greens, leek, and remaining oil. Boil for a few minutes, then reduce heat and and cook until greens are tender, stirring occasionally. (Cooking time varies depending on type of greens. Cassava leaves need to cook for one to two hours.)
  • When beans and greens are tender: Combine greens and beans in the largest pot. Add salt to taste. Simmer over low heat for an additional 15 to 30 minutes.
  • Serve with Chikwangue, or Rice, or boiled Yam.

How to kook Matembele

Ingredients:

  • 5 tea spoon of vegetable oil
  • Sweet potato greens chopped then washed in cold water
  • One onion, 100g chopped
  • 1 chilli pepper, cleaned and chopped (or left whole)
  • 1 piece of dried, salted or smoked fish (such as cod or herring), soaked in water and washed
  • 1 Tbsp tomato paste
  • ½ tsp baking soda
  • Any fish, pan-fried and cut into pieces (optional)
  • 1 MAGGI Crevette
  • Salt to taste

What you do

  1. Heat the oil in a large pot.
  2. Add onion, pepper, dried fish, tomato paste, baking soda, and the sweet potato greens.
  3. Cook for fifteen minutes, stirring often.
  4. When greens are tender, add fried fish
  5. Add the MAGGI Crevette and adjust seasoning to taste.
  6. Serve with rice, Pad or Chikwangue

How to kook Le Lituma

Plantain can be prepared in several ways. There is the possibility of frying, cooking or grilling. So when you choose to cook it; It can be enjoyed as such or produce another form of accompanying food called "Lituma". There, we are talking about one of the special recipes of the eastern province of the DRC, precisely of Kisangani, the third city of the country.

  1. Just boil your plantains for 20 to 30 minutes
  2. then crush them in a mortar just after they have been cooked
  3. One onion, 100g chopped
  4. With the paw you're going to get, model it into a ball while it's still hot.
  5. You can also make beautiful cuttings in any geometric shapes you want; Triangle, rectangle, square or circular shape ... the idea is simply to find the decorative shape that will make your Lituma a real pleasure table.

How to kook Ndakala

Ingredients:

  • Kapenta/Ndakala
  • Finely chopped onions
  • Finely chopped tomatoes
  • Salt
  • Cooking oil
  • Finely chopped spinach ( Optional )
  • Mixed herb spice

Method:

  1. Wash the Ndakala very well and put in hot water for 30 minutes
  2. Heat up a pan with cooking oil
  3. Then fry them for about 5 minutes
  4. Optional : Add Spinach cooked till natural waters of spinach evaporates
  5. Add onions, spice herbs
  6. Simmer till ready
  7. Serve with Pad or Chikwangue

How to kook Malewa

Composition:

  • Braised goat (foreground)
  • nutmeg
  • ginger
  • Salt
  • peppers and garlic
  • Mixed herb spice

How to kook Liboke Ya Mbika

Composition:

  • Poulet
  • Farine de Mbika
  • Oignon
  • Muscade
  • Gingembre
  • Piment

Method:

  • Coupez le poulet en morceaux après l’avoir désossé.
  • Mixez tous les autres ingrédients ensemble
  • Mélangez avec le poulet dans un fait-tout. Couvrir d’eau et faire bouillir. Remuez régulièrement.
  • Retirer le poulet et réserver la mixture de légume. Mélanger la farine de graines de courges (Mbika) avec le bouillon du poulet. Rajouter un peu d’eau pour avoir une pâte ferme.
  • Ajoutez la mixture de légume. Dosez à votre goût le piment et le sel. Malaxez la pâte, puis ajouter les émincés de poulet. Malaxez de nouveau.
  • Préparez les papillotes dans des feuilles de bananier. Les mettre dans une grande casserole, couvrir d’eau et faire bouillir environ 45 minutes (bien vérifier qu’il y a toujours de l’eau dans le plat pour la cuisson.
  • Prendre un plateau, y mettre un fond d’eau, y poser les papillotes et les passer au four une demi-heure.

    C’est prêt à servir

How to cook Dongo-Dongo

Ingredients

  • Poulet
  • 2-3 tbsp oil to sauté
  • 2 onions, cleaned and finely chopped
  • 2 hot chile peppers, cleaned and finely chopped
  • 20 or more okra, ends removed, cleaned, and chopped
  • 2-3 cloves of garlic, minced
  • 1-2 tbsp Arome Maggi® sauce or two Maggi® cubes any amount of dried, salted, or smoked fish, cleaned and rinsed (use a little just as a flavoring, or enough for everyone to have a serving)
  • a pinch of baking soda -- or—one can tomato paste (optional)

Method:

  1. Heat oil in a deep pot. Sauté onions and garlic for a few minutes.
  2. Add Maggi® sauce or Maggi® cubes, okra, and peppers. Cook for several minutes.
  3. Add enough water to cover. Bring to a boil, then reduce heat and add fish.
  4. If desired, add the baking soda (for a gooey sauce) or the tomato paste (for a red sauce). Simmer until the okra and fish are tender.
  5. Dongo-Dongo is usually served with a starch, such as Fufu or Kwanga.

How to kook Mbinzo

Ingredients et Methode

  1. Tremper les chenilles dans l'eau chaude et les laisser ainsi pendant deux heures;
  2. les nettoyer à l'eau froide;
  3. piler et mixer tomates, oignons, piments;
  4. faire chauffer l'huile dans une casserole, y ajouter tomates, oignons et piments, faire rissoler quelques minutes;
  5. Saler et ajouter les chenilles, laisser mijoter à feu doux pendent trente minutes;
  6. Servi avec des champignons noirs ou des arachides et du fufu, vous vous régalerez.

How to kook Ngai-Ngai

Ingredients

  • 4 poignées de ngai-ngai
  • L'huile vegetale ou de palme
  • Un poisson fumé (optionel)
  • Une grosse tomate fraîche
  • 3 éclats d’ail, quelques tiges de ndembi
  • Un oignon, un piment

Method:

  1. Heat oil in a deep pot. Sauté onions and garlic for a few minutes.
  2. Laver les feuilles de ngai-ngai
  3. les précuire (blanchir) et presser pour enlever un peu d’aigreur
  4. piler les ingrédients
  5. verser de l'huile dans la marmite ensuite porter au feu, au bout de 2 minutes, ajouter les ingrédients épilés, le poisson fumé émietté et le ngai-ngai
  6. saler et laisser cuire environ 25 minutes et ce sera prêt !
  7. Cela peut être servi avec les plantains à vapeur, le fufu et bien d’autres accompagnements.

How to kook Biteku-Teku

Ingredients

  • 2-3 tbsp oil to sauté
  • 2 onions, cleaned and finely chopped
  • 2 hot chile peppers, cleaned and finely chopped
  • 20 or more okra, ends removed, cleaned, and chopped
  • 2-3 cloves of garlic, minced
  • 1-2 tbsp Arome Maggi® sauce or two Maggi® cubes
  • any amount of dried, salted, or smoked fish, cleaned and rinsed (use a little just as a flavoring, or enough for everyone to have a serving)
  • a pinch of baking soda -- or—one can tomato paste (optional)

Method:

  1. Heat oil in a deep pot. Sauté onions and garlic for a few minutes.
  2. Add Maggi® sauce or Maggi® cubes, okra, and peppers. Cook for several minutes.
  3. Add enough water to cover. Bring to a boil, then reduce heat and add fish.
  4. If desired, add the baking soda (for a gooey sauce) or the tomato paste (for a red sauce). Simmer until the okra and fish are tender.
  5. Biteku-Teku is usually served with a starch, such as Fufu or Kwanga.

L'épinard à la viande de boeuf

Ingrédients

  • 500g d’épinards
  • 1kg de viande de boeuf
  • 2 oignons
  • 2 gousses d’ail
  • 1 cube de bouillon épices-oignons
  • 1/8 de litre d’huile d’arachide
  • 1 piment
  • 1 petite boîte de purée de tomates
  • Sel, poivre, gingembre

Methode:

  1. Laver les feuilles d’épinards ; les faire bouillir avec du sel pendant 15 mn puis les découper en fines lamelles
  2. Mettre les morceaux de viande de bœuf dans une casserole avec de l’eau, du sel, un oignon émincé, l’ail et le gingembre.
  3. Faire bouillir environ 15mn
  4. Retirer du feu et égoutter en conservant le bouillon de cuisson
  5. Mettre au feu une casserole contenant les 5 cuillerées d’huile d’arachide. Y faire revenir les oignons et l’ail
  6. Ajouter la purée de tomate, tourner régulièrement pendant au moins 5 mn, puis assaisonner ( poivre, cube de bouillon, piment)
  7. Ajouter maintenant le bouillon de cuisson de la viande ; rectifier l’assaisonnement et laisser bouillir au feu moyen pendant au plus 15 m
  8. Ajouter maintenant les feuilles d’épinards et la viande ; laisser mijoter au moins 10 mn Servir avec akoume, ablo ou du riz

Ngolo Stew (Pepe soup)

Dry catfish Pepper soup, usually called in Kinshasa PEPE SOUP.

Ingrédients

  • 2 smoked fishes (smoked salmon or cat-fish)
  • 2 fresh tomatoes, mashed
  • 2 tablespoons tomato paste
  • 1 large onion, sliced
  • 2 gloves garlic, chopped
  • 3 fresh Chilies pepper or to taste
  • 2 chicken bouillon cubes (or Maggi)
  • Black dry pepper
  • 100ml of palm oil or peanut oil
  • Salt, to taste
  • scent leaf

Methode:

  1. Wash the smoked fish with hot water and cut into medium size pieces. Make sure you remove all bone from the fish, leave it a hot water with dry pepper and seasoning for about 20 minutes, until it's soft
  2. In a big bowl, add the mashed tomato, the tomato paste, the onion, garlic, black pepper and 1 bouillon cube. Then mix well and set aside
  3. In a cooking pot, heat the oil on medium on high heat and stir in the smoked fish, add the tomato mixture and dry pepper , add catfish in the sauce and let it Cook for 10 to 15 minutes
  4. When the water start to dry up in the sauce, gently turn the fish, then add shredded scent leaf.
  5. Best Serve with Chikwangue, Fufu

Makayabu (Salted fish in tomato sauce)

Ingrédients

  • 500g cod
  • 2 onions
  • 2 cloves garlic
  • 1 large can peeled tomatoes
  • 1 box of tomato paste
  • 2 bouillon cubes Maggi
  • sunflower oil

Methode:

  1. Clean the cod under a water jet with a brush to remove excess salt. The cod for 24 hours, changing the water at least 3-4 times a day. Then rinse it again, drain and cut into pieces.
  2. Peel and chop the onion and garlic. Fry together in a pan with a drizzle of oil. Add the pieces of cod, peeled tomatoes, tomato paste, broth cubes and 5 tablespoons of water.
  3. Simmer over low heat for 30-45 minutes, stirring gently so as cod does not stick to the bottom of the pot and does not crumble. Serve hot.

Makayabu Cabbage

Ingrédients

  • 1 kilo of makayabu (salted fish)
  • 3 large fresh tomatoes
  • 1 onion
  • 1 handful of chives
  • 1 fresh cabbage;
  • 2 celery and 1 teaspoon salt.
  • ¼ of a clove of garlic and ¼ of a nutmeg.
  • sunflower oil

Methode:

  1. Soak makayabus in a pot of water for 4 hours, changing from time to time the water
  2. Crush nutmeg, garlic, celery, chives, onion and tomatoes.
  3. Clean and cut the cabbage
  4. Taste the salted fish, if the salt content is reduced reasonably you can withdraw water, otherwise add a little lemon, the effect is fast on fish
  5. In a cooking pot, heat the oil on medium or high heat,fry the garlic, celery, chives, onion and tomatoes for few minutes then add the fish and cabbage and 1 litre of water
  6. When the water start to dry up in the sauce, gently turn the fish and you can add water untill the cabbage is cooked
  7. Let it boil for 20 minutes, then it's ready
  8. Best Serve with Chikwangue, Fufu or rice
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