Congolese cuisine
food and drink of the Democratic Republic of the Congo
The cuisine of the Democratic Republic of the Congo varies widely, representing the food of indigenous people. Cassava, fufu, rice, plantain and potatoes are generally the staple foods.
Common Congolese dishes
Less than two percent of the land is cultivated, and most of this is used for subsistence farming. Congo's farmland is the source of a wide variety of crops. These include maize, rice, cassava (manioc), sweet potatoes, yam, taro, plantain, tomatoes, pumpkin and varieties of peas and nuts. These foods are eaten throughout the country, but there are also regional dishes. The most important crops for export are coffee and palm oil.
Wild plants, fruits, mushrooms, honey and other foods such as bushmeat and fish are also gathered, hunted, and used in dishes. People often sell these crops at markets or by the roadside. Cattle breeding and the development of large-scale agricultural businesses have been hindered by the recent war and the poor quality of the road system.
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This entry incorporates text from “Congolese cuisine” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.