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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:
| 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 |
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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...
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.
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.
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.
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.
Recipe Information: 113
How water filters help to improve the quality and taste of hot and cold beverages.
Recipe Information: 113
One of man’s basic needs and probably the most important, too, is food. Without food, one cannot get proper nourishment
Recipe Information: 114
The use of k cups makes brewing coffee fast and easy. Learn more about k cups.
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.
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.