Kitchen Congo contains many cooking secretsfood. One of these secrets is chikvango - the so-called bread from manioka.Maniok is edible tuberous roots that are dried, then soaked and cut to obtain a dough-like mass. Then roll out of her harness, which enveloping banana leaves and cook for a couple. All kinds of root crops and bananas are a staple food of the Congo residents.

The traditional dish of the Congo cuisine is liboke. It is a fish that is marinated in different spices with lemon and cooked in banana leaves, it is so popular in the Congo, that it can be purchased directly on the city streets.

In the national cuisine of the Congo used greatthe number of spices, herbs and pickled capers and lemon, which are added in almost every soup. Equally popular are dishes of lamb with figs, camel meat and delicate pigeon meat.

Well, if you are at all drawn to the exotic, thenyou can try African cuisine delicacy - fried black caterpillars. You can also eat crocodile meat is here and boiled and fried and carcass in a variety of versions with spices and sauces. Connoisseurs claim that its meat is tender and tasty beef.