The Congo's Culture
caterpillars, crickets and grasshoppers are common as a piece of the meal.
In urban areas, meals have beef and pork and rural parts fish and game meats are most popular. Meat is normally served in a soup or poked on skewers. Corn is only available in its season, but cassava is grown and harvested year round so it trce is in many Congolese dishes. Cassava is featured as a primary part of the meal or a side. Saka saka is a ground cassava leaves cooked with Palm oil and peanut paste. The national favorite Moambe side is made from pepper sauce, bananas, rice, peanuts, palm nuts, chicken and cassava leaves. These are general characteristics of African cuisine.
The Congo's Culture
Malcom Murrell-Byrd