Celtnet Republic of the Congo Recipes and Cookery, Home Page





Welcome to the Celtnet Recipes section for recipes from the Central African country of Republic of the Congo. Here you will find all the recipes from Republic of the Congo on this site all gathered into one place. I have attempted to gather together here as many Republic of the Congo recipes as possible. The current collection represents the largest gathering of Republic of the Congo recipes into one place on the web today. (Just scroll down for the recipes, they follow the brief introduction to Republic of the Congo given below.)

Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

You can also browse recipes from the following other African Regions:

North Africa West Africa Central Africa East Africa Southern Africa

Republic of the Congo and its Cuisine

The Republic of the Congo (French: République du Congo; Kongo: Repubilika ya Kongo; Lingala: Republiki ya Kongó), also known as Congo-Brazzaville (locally, "Congo-Brazza") or the Congo is a former French colony whose capital and largest city is Brazzaville. The Republic of the Congo gained its independence from France on August 15th 1960. A quarter century of Marxism was abandoned in 1990 and a democratically elected government installed in 1992. A brief civil war in 1997 restored former Marxist President Denis Sassou Nguesso. The main ethnic groups are: Kongo 48%, Sangha 20%, M'Bochi 12%, Teke 17%, Europeans and other 3%. Various languages are spoken, of which the most important are: French (official), Lingala and Monokutuba (lingua franca trade languages), many local languages and dialects (of which Kikongo is the most widespread). In terms of beliefs, 50% of the population are Christian, 48% follow traditonal animist beliefs and 2% are Muslim. The relatively sparse population of The Republic of Congo share many of their recipes and cooking methods with their neighbours the Democratic Republic of Congo and both cuisines can be grouped together as 'Congolese Cooknig'. The recipes below represent shared cuisines from both countries.

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 Republic of the Congo follows (limited to 100 recipes per page). There are 21 recipes in total:

Array

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
Array

Couldn't find what you were looking for? Search the web:



The image above shows the entire continent of Africa with Central Africa picked out in red. Central Africa is formed from nine states: 1: Angola; 2: Cameroon; 3: Central African Republic; 4: Chad; 5: Democratic Republic of the Congo; 6: Republic of the Congo; 7: Equatorial Guinea; 8: Gabon; 9: Sāo Tomé and Principe.

This list of Republic of the Congo recipes is brought to you by the One Milion People Campaign that seeks to make a number of ancient cookery texts and recipes freely avaialble to all. If you can, please help support this site (all donations are made securely via PayPal):

Solution Graphics

How to Maximize your use of Mushrooms

By gwydion | Published 2008-05-01 19:43:21 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Mushrooms are an amazing foodstuff, neither plant nor animal but a whole kingdom of life all their own. Though many mushrooms are cultivated the vast majority can only be found in the wild. Here you find recipes for both wild and cultured mushrooms so that you can know how to get the best out of them...

The Traditional Cooking of England

By gwydion | Published 2008-06-22 13:58:47 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Much of what we know, historically, about English cookery originates from the grand houses, as only these recipes were written down in recipes. The food of the 'common man' had to rely on oral tradition to be transmitted through the ages. As a result we know far more about the cookery of the grand houses than the cookery of the common man. This all changed in the Victorian ear with the rise of the middle classes and the adoption of recipes, spices and cookery methods from elsewhere in the world.

British Dessert, Traditional and Modern

By gwydion | Published 2008-05-21 15:47:25 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

British cookery is often seen as a joke, yet with the range of available fresh ingredients British desserts are some of the most divine and inspiring in the world. Here I present two classic desserts: one modern and one traditional for your enjoyment.

How to Choose the Right Ice Machine for Your Business

By Morel Hudson | Published 2011-11-23 05:58:38 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The four main ice styles are classic cubes, gourmet cubes, nugget ice and flake ice. And there are three types of ice machines or icemakers you can purchase for your operation. Cube Ice Makers, Nugget Ice Machines and Flake Ice Machines.

The Recipes of Liberia

By gwydion | Published 2008-08-11 11:59:42 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.

Why You Must Use a Water Filter

By Fenton Wayne | Published 2011-12-05 06:19:02 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

How water filters help to improve the quality and taste of hot and cold beverages.

When Buying Meat

By alexstaff | Published 2011-08-12 19:41:14 | 2011 Recipes and Cookery Articles |

Recipe Information: 113

One of man’s basic needs and probably the most important, too, is food. Without food, one cannot get proper nourishment

K Cups Are Convenient And Fast

By Jenny Tompsona | Published 2011-12-03 12:49:47 | 2011 Recipes and Cookery Articles |

Recipe Information: 114

The use of k cups makes brewing coffee fast and easy. Learn more about k cups.

Don't Fear Baking - Making Cakes is Easy!

By gwydion | Published 2008-06-30 17:02:53 | 2008 Recipes and Cookery Articles |

Recipe Information: 35

Many cooks are apprehensive about baking, thinking it to be an extremely laborious and involved process. Following a complicated recipe and ensuring that everything is 'just so'. In fact, the basic sponge cake recipe is a very simple one and this article takes you through some of the rules and pitfalls of baking and gives you two sponge cake recipes to try. Follow this guide and they will come out perfectly every time.

Five Ways to Keep Apples from Browning

By JD Hoopes | Published 2011-12-04 19:20:01 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

This afternoon, for a school party, we served molten caramel and apple wedges. Knowing that they would be exposed to air for a considerable amount of time, we felt we needed to treat the apples to minimize browning. In this article are five ways to keep apples from browning.


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