Muamba de galinha or chicken muamba is a Central African dish made with chicken, red palm oil sauce called muamba de dendem, garlic, okra and hot chile pepper. Palm oil gives the dish a specific flavor, while lycopene provides the red color.

Studies have shown its various health benefits – it is rich in antioxidants, helpful in preventing heart disease, and regulates cholesterol. Since that part of Africa was a Portuguese colony for ages, Portuguese gastronomy had a great influence on the local cuisine, so as a result, many dishes are based on meat and palm oil. 

Known as funge or funje in Angola and Ghana, and mfundi in Democratic Republic of the Congo and Republic of the Congo, it is an essential side dish accompanying breakfast, lunch, and dinner meals in many households of rural families throughout these countries.

It is a type of porridge known as swallow, made from cassava flour that is stirred into water. Funge has a sticky, smooth, and creamy texture, while a slightly bland flavor makes it great for evening out the intense spices found in many local dishes. 

In Central Africa, saka saka is the name of green cassava leaves, as well as the name given to the dish that is made from the leaves. Although there are numerous variations of the dish, saka saka dish typically incorporates fresh cassava leaves that are ground and combined with palm oil, onions, garlic, peppers, okra, or other additions such as dry fish, meat, ground peanuts, peanut butter, or other greens such as spinach or collards.

The dish has a thick consistency, and it is usually served with dry or fried fish, meat, rice, fried plantains, or luku (fufu). Saka saka is found in both the Democratic Republic of Congo and Republic of the Congo.

Chikwanga or kwanga is a traditional bread from the Democratic Republic of Congo, consisting of cassava flour cakes that are wrapped in dry banana leaves, then steamed. Its savory flavor pairs well with most of the main meals in the country.

It is especially popular to serve warm chikwanga with various African stews, soups, and sauces as it helps to slightly offset their spicy flavors. This cassava-based bread is typically cut into thick round slices before it's served on the plates. Once prepared, chikwanga will keep for a few days, but only if it's kept in the leaf-wrapper in a dry and cool place.