 | |
You can also browse recipes from the following other African Regions:
| North Africa | West Africa | Central Africa | East Africa | Southern Africa |
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. |
The alphabetical list of recipes from Democratic Republic of the Congo follows (limited to 100 recipes per page). There are 21 recipes in total:
| Akara (Black-eyed Pea Fritters) Origin: Congo | Chévre aux Feuilles de Manioc (Goat Meat with Cassava Leaves) Origin: Congo | Mwamba Origin: Congo |
| Akara Awon (Black-eyed Pea Fritters with Okra) Origin: Congo | Congolese Chicken with Peanuts Origin: Congo | Potage de Riz aux Épinards (Spinach and Rice Stew) Origin: Congo |
| Babute (Curried Beef Meatloaf) Origin: Congo | Gâteau Coco (Coconut Cakes) Origin: Congo | Rich Akara (Rich Black-eyed Pea Fritters) Origin: Congo |
| Boeuf aux Feuilles de Manioc (Beef with Cassava Leaves) Origin: Congo | Legumes en Sauce Z'ara (Vegetables in Z'ara Sauce) Origin: Congo | Saka saka (Congolese Cassava Leaves) Origin: Congo |
| Cailles Grillées au Piment et au Gingembre (Grilled Quail with Chilli and Ginger) Origin: Congo | Mboto à l'oseille (Fish with Sorrel) Origin: Congo | Sanglier à l'Arachide (Wild Boar with Peanuts) Origin: Congo |
| Capitaine and Pili-Pili in Palm Oil Origin: Congo | Moambé Stew Origin: Congo | Sauce aux Champignons et Citron (Mushroom and Lemon Sauce) Origin: Congo |
| Chévre à l'Arachide (Goat Meat with Peanuts) Origin: Congo | Muamba Nsusu (Congo Chicken Soup) Origin: Congo | Tarte Bananae (Congolese Banana Tart) Origin: Congo |
Couldn't find what you were looking for? Search the web:
|
|
Recipe Information: 114
Le Creuset, established in 1925, is one of France's most well know brands. Originating from a collaboration between a metal caster and an enameller, Le Creuset's enamelled cast iron cookware, particularly their cocottes (casseroles) are rightly famous and deserve a place in every serious cook's kitchen. Learn more about the company's history and product ranges here.
Recipe Information: 113
Just like every profession in the world, bartending has bar terms and bar terminology that every good bartender needs to know in order to perform their job well. If you're not 'up' on the bar lingo, you'll have trouble taking orders from customers who are 'in the know'.
Recipe Information: 35
Senegal was formerly the capital of French West Africa and the French influence remains strong in the country, not least in the cooking. French cooking techniques and European vegetables mix with rice, fish and hot chillies to yield a cuisine that is vibrant exciting and above all tasty. Try out two classic Senegalese dishes for yourselves here.
Recipe Information: 56
Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.
Recipe Information: 35
Rather than being a British or English invention, Chutneys originated in India and were re-worked during the 18th century as a means of preserving autumn fruit and vegetables. Here you get a recipe for a classic Indian chatni and a British chutney so you can see how one evolved into the other.
Recipe Information: 115
Now that you have added some useful and creative cooking tips to your arsenal, you should be able to start pursuing your dream of playing chef. Whether you want to make a living from cooking or simply want to serve delicious meals to your family, remember these tips for culinary glory.
Recipe Information: 114
Everything you need to know about coffee makers.
Recipe Information: 113
Before you decide to start brewing and storing your own coffee, there are certain factors that must be taken into consideration. It is important that you know how to brew your coffee in the best possible manner.
Recipe Information: 35
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Recipe Information: 115
With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.
click here for the full story
printer version