A Taste of Congo

Food is one of the things we all have in common. People everywhere gather around the 

table to eat and discuss their days and their lives. In the DRC, this may be even more evident
than in our fast-paced American culture. As we slow down this week to observe Thanksgiving
and gather around a table for turkey and dressing, we want to share some Congolese recipes
that bring people together. 

The Congolese typically eat two meals a day. One of the meals almost always contains
Fufu. Fufu/Ugali is the staple starch in the DRC and most of Western Africa. Fufu is typically
made from yams and can contain plantains sometimes. Ugali is traditionally made from cassava
root flour but can also be made from corn flour, semolina, rice or potatoes. Fufu always
accompanies stews, soups or any dish with sauce. A portion of the staple starch is torn off and
rolled into a ball in the right hand and used as a spoon or scoop for soup or stew. 

Fufu with Cassava Flour 

6 cups cold water
1tsp salt to taste
2 cups cassava flour or tapioca
2 cups instant mashed potatoes
2 cups Bisquick

1. Mix dry ingredients together in a bowl.
2. On high heat bring cold water to a boil in a large sturdy pot.
3. When boiling, slowly add half the dry ingredients to the water a spoonful at at time, stirring
continuously with a wooden spoon until mixture begins to bubble. Reduce heat to medium and
stir non-stop to avoid lumping or burning.
4. On medium heat, add remaining dry ingredients a spoonful at a time as before, stirring
continuously.
5. Mixture should be very, very thick (similar to play doh), smooth and without lumps, with no
liquid remaining.
6. Once the consistency is reached, remove from heat, cover pot, and allow to stand just a few
minutes before serving. Top with a pat of butter, if desired.

Meat Moambe

Moambe is often considered the national dish of Congo. It is made with Moambe sauce, from
the fruit and oil of the African palm. Moambe can also be made with wild game meat such as
crocodile or venison. 

2-3lbs of stew meat (goat or beef),cubed
1lemon (or 1/2 grapefruit) juiced
Salt-to taste
1 tsp pili pili (or hot pepper), minced
2 Tbsp palm oil (or peanut oil or vegetable oil)
2 onions, chopped
6-8 tomatoes (or can of tomatoes) chopped
1 cup palm soup base (or palm oil or peanut butter)
3 green onions, chopped-to garnish

1. Mix together meat, juice, salt and pili pili. Allow to marinate for at least 30 minutes.
2. Heat 2 Tbsp oil and add onions, cook till softened. Add meat and cook until browned. Mix in
tomatoes and water to barely cover.
3. Bring to a boil, reduce heat, cover and simmer for 1 hour, or until meat is tender.
4. Reduce heat and stir in palm soup base until well blended and heated through.
5. Serve hot with garnish and staple starch like fufu or rice. 

These recipes come from the Congolese Keepsake Cookbook, available for purchase at:

https://www.etsy.com/listing/177940286/congolese-keepsake-cookbook