Congolese Cuisine
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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The cuisine of the Democratic Republic of the Congo (Congo-Kinshasa or DRC) varies widely, representing the food of indigenous people. Cassava is generally the staple food usually eaten with other side dishes. Less than 2% of the land is cultivated, and most of this is used for subsistence farming. People gather wild fruit, mushrooms, honey etc; hunt (see bushmeat); and fish. They will often sell these crops at markets, or by the roadside. Cattle breeding and the…mehr

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Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. The cuisine of the Democratic Republic of the Congo (Congo-Kinshasa or DRC) varies widely, representing the food of indigenous people. Cassava is generally the staple food usually eaten with other side dishes. Less than 2% of the land is cultivated, and most of this is used for subsistence farming. People gather wild fruit, mushrooms, honey etc; hunt (see bushmeat); and fish. They will often sell these crops at markets, or by the roadside. Cattle breeding and the development of large-scale agricultural businesses has been hindered by the recent war and the poor quality of the road system. 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.