Republic of congo

 Republic of Congo culture food people and festivals 

The culture of the Democratic Republic of the Congo is extremely diverse, reflecting the great diversity and different customs which exist in the country. Congolese culture combines the influence of tradition to the region, but also combines influences from abroad which arrived during the era of colonization and has continued to have a strong influence, without destroying the individuality of many tribal' customs.

When eating in the Congo, be sure to try moambe, the national dish. Its name comes from the number of ingredients, which is eight – cassava leaves, hot pepper sauce,bananas, rice, peanuts, fish, chicken, and palm nuts.

Congolese musicians, like Le Grand Kallé, were extremely influential in pioneering the musical style of "African Rumba"', a blend of South American and traditional African musical styles, more often known as Soukous in the years leading up to the independence of the Belgian Congo. Congolese musicians were supported by the Mobutu regime in Zaire during the Cold War, and musicians likePépé Kallé became incredible popular in the international francophone market into the 1990s.

About Congo / People & Culture / People

PEOPLE

Congo’s population is estimated at 4.04 million, over half of which live in the two major cities of Brazzaville and Pointe- Noire. Rural exoduses since the 20th century and a sparse population have meant that three fourth of the population lives in urban areas, thus making Congo one of Africa’s most urbanized countries.

Almost all Congolese are Bantu, a name that refers to the people living in Central, Eastern and Southern Africa. The Bantu originated from Nigeria and Cameroon and migrated to Southern Africa 2,000 years ago. In present day Congo, non-Bantu tribes account for only 3% of the population. The Bantu include 74 peoples belonging to different ethnic groups such as the Kongo, the Teke, the Mbochi and the Sangha.

ongolese cuisine is one of the most diversified in Central Africa. Combining a mixture of fresh vegetables, poultry, bush meat and sea food, the cuisine is famous for being nutritious and healthy. Some of the most famous recipes include:

• Maboké Fish Stew (Cat Fish): wrapped in marantaceae leaves cooked with green vegetables seasoned with piment (pepper). Maboké can be eaten with fufu or kwanga which are derived from cassava tuber or plantain (either fried or boiled). Fufu, Kwanga and Plaintains are often referred to as “the daily Congolese bread,” in popular culture.
• Saka Saka or Pondu: It is the national dish made up ground cassava leaves, palm oil, smoked fished and peanut butter. It could be eaten with bush meat or smoked fish. Plaintains, fufu and kwanga may also be eaten with Saka Saka.
• Moambe Chicken ( mossaka): Roasted chicken cooked in a thick sauce made from palm nuts extract.
• Moukalou: fish broth accompanied by coconut juice and peanut butter