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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.
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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.
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Muamba nsusu is a traditional African dish originating from Congo. This stew is usually prepared with a combination of peanut butter, chicken, tomatoes, spinach, lemon juice, turmeric, paprika, chili peppers, palm oil, onions, and cumin. The chicken pieces are marinated in lemon juice, turmeric, paprika, and chili pepper, and it's then simmered in vegetable broth with the other ingredients until everything becomes tender.
Once done, the dish is usually garnished with chopped scallions and crushed peanuts. Muamba nsusu is accompanied by plantains, yam, rice, or fufu on the side.
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Liboké de viande is a traditional African dish originating from Congo. It consists of meat that's wrapped in banana leaves. Common ingredients include beef or similar meat for stewing that's cut into pieces, banana leaves, cayenne pepper, lemon juice, chili peppers, and often onions and crushed peanuts.
The meat is simmered with the other ingredients, wrapped in banana leaves, and the parcels are then steamed or grilled (or both). It's recommended to serve liboké de viande with boiled yams on the side.
This simple dish of fish cooked in banana leaves is commonly associated with the Republic of the Congo. It can be prepared with a whole fish or fish fillets that are marinated or seasoned and occasionally enriched with onions and vegetables. All ingredients are neatly wrapped in banana leaves, and the package is grilled or baked in the oven.
The dish is traditionally served accompanied by chikwanga - cassava flour cakes - or fufu - a ubiquitous African side dish consisting of pounded starchy vegetables.
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Classified as both a soup and a sauce, dongo-dongo is a flavorful African dish that uses okra as the key ingredient. The dish is prepared by sautéeing onions, garlic, Maggi bouillon cubes, okra, and hot peppers. Water is added to the pot, along with dried, salted, or smoked fish, and either baking soda or tomato paste.
The dish is simmered until the fish and okra are tender, and dongo-dongo is then typically served accompanied by starchy foods such as rice, fufu, or chikwangue. It is believed that dongo-dongo is a distant cousin of the popular Cajun-Creole gumbo.
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