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Republic of the Congo

Saka-saka cassava leaves, poulet à la moambé and grilled river fish.

Iconic recipes

Pounded cassava-leaf stew with smoked fish and palm oil.

Cassava leaves slow-cooked with palm oil and smoked fish — Brazzaville's daily favorite.

Republic of Congo take on moambé — chicken in a dark, garlicky palm-fruit sauce.

Whole fish with chili, onion and herbs steamed in marantaceae or banana leaves.

Congolese fish parcels steamed in banana leaves with ginger and chili.

Pounded cassava leaves slow-cooked with palm oil, smoked fish and peanut paste.