Congo-Brazzaville Cuisine for August 15

The Republic of the Congo, called Congo-Brazzaville to distinguish it from its neighbor the Democratic Republic of the Congo, proclaimed its independence on August 15, 1960. For the Congolese diaspora settled in France and Belgium, this date remains an occasion to cook the dishes that keep the link with the country. Here are several traditional dishes of Congolese cuisine, with the ingredients to prepare them in France.

History of Congo-Brazzaville's Independence

The territory, then called Moyen-Congo, was part of French Equatorial Africa. In 1958, following the revision of the French Constitution, it became the Republic of the Congo, an autonomous republic within the French Community, with Brazzaville as its capital. Full independence was proclaimed on August 15, 1960, under the presidency of Fulbert Youlou, the country's first president. This day has remained the Congolese national holiday ever since.

Traditional Dishes to Celebrate August 15

1. Saka-Saka

Pounded cassava leaves then simmered for a long time in palm oil, with smoked or salted fish: this dish is called saka-saka in Congo-Brazzaville and Angola, and pondu in the Democratic Republic of the Congo, where it was born. See our pondu (saka-saka) recipe.

2. Chicken Moambe

Chicken moambe, simmered in a palm nut sauce, is considered a national dish in the Republic of the Congo, the Democratic Republic of the Congo and Angola. In Congo-Brazzaville, its variant called muamba nsusu (“chicken” in Kikongo) is prepared with peanut butter rather than palm oil. See our chicken moambe recipe.

3. Chikwangue

This fermented cassava bread, then steamed in leaves, which is called kwanga in Lingala, originates from the Democratic Republic of the Congo and has spread to Congo-Brazzaville, Gabon and Cameroon. It accompanies everyday sauces, somewhat like bread or rice elsewhere. See our chikwangue recipe.

4. Liboké

Seasoned fish or meat then wrapped in a banana leaf, steamed or grilled over embers: liboké is a cooking technique widespread throughout the Congo basin, including Congo-Brazzaville. See our liboké recipe.

5. Makayabu

This salted fish, desalted then simmered in a sauce with tomato, onion and chili, accompanies rice, foufou or chikwangue. See our makayabu recipe.

The Ingredients of Congolese Cuisine to Gather in France

A few products recur from one Congolese dish to another:

• red palm oil, the cooking base for saka-saka, moambe and makayabu
• dried cassava leaves, for saka-saka
• peanut paste, for Congolese-style moambe (muamba nsusu)
• smoked fish or dried shrimp, to flavor the sauces

Find this selection in NKOSI's Congolese grocery, the MAMA FUTA red palm oil, the dried cassava leaves, and already cooked chikwangue, ready to reheat, as vacuum-packed cassava paste.

Frequently Asked Questions about Congo-Brazzaville Cuisine

What is the date of Congo-Brazzaville's independence?

The Republic of the Congo (Congo-Brazzaville) proclaimed its independence on August 15, 1960, under the presidency of Fulbert Youlou. This day has remained its national holiday, distinct from June 30, the independence day of its neighbor the Democratic Republic of the Congo.

Pondu and Saka-Saka, Is It the Same Dish?

Yes: these are two names for the same dish of pounded cassava leaves simmered in palm oil. It is called pondu in the Democratic Republic of the Congo, and saka-saka in Congo-Brazzaville, Angola and everyday French.

Where to find the ingredients of Congolese cuisine in France?

NKOSI sells several ingredients of Congolese cuisine (red palm oil, dried cassava leaves, already cooked chikwangue, peanut paste) and ships them from the Paris area within 24 to 72 working hours, to mainland France (2 to 3 working days) and to ten European countries. The minimum order is 39 €: in France, delivery to a pickup point is then free, and home delivery is free from 69 €.