Congolese grocery online: chikwangue, red palm oil and pondu
In Congo, pondu and moambe get their colour from red palm oil, and chikwangue often goes with them. This shelf brings these basics together, with the beans for madesu; for pondu, add the dried cassava leaves.
On this shelf
- NUMBER ONE chikwangue: kwanga, fermented cassava dough already cooked in its leaves; just heat it up.
- MAMA FUTA red palm oil: the "huile rouge ya Congo" of the label, 100% palm, for pondu and moambe.
- NUMBER ONE red palm oil: produced in Guinea, in a 500 ml bottle.
- NUMBER ONE Ya Goma beans: the dried beans from North Kivu, simmered with tomato for madesu.
- CATALEYA djoumblé: dried okra that binds sauces and soups.
- NUMBER ONE dried cassava leaves: the base of pondu, or saka saka, rehydrated in 30 minutes.
Recipes to go with it
On the blog: pondu and its variations in the DRC, chicken moambe, fish liboké, chikwangue and makayabu.
Frequently asked questions
Chikwangue or kwanga: is it the same thing?
Yes, two names for the same fermented cassava bread, wrapped in leaves and then cooked for a long time, emblematic of the Congo basin. The NUMBER ONE one is already cooked and vacuum-packed: heat it up, then serve it in slices with a sauce.
How do you prepare dried cassava leaves?
Soak them for 30 minutes to rehydrate them, then let them simmer for a long time. With red palm oil, they are the base of pondu.
Do you deliver Congolese products to Belgium?
Yes: we deliver to mainland France and ten European countries, Belgium included. Your parcel is prepared within 24 to 72 hours, then delivered in 3 to 4 working days; the delivery costs for your country are shown before payment.
