Food in Congo?
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.
Congo is in central Africa and is the rd most largest country by size
The Congolese eat all sorts of things. what kind of things do they eat
They it rice,coffee,and bannas. what else who ever wrote this def needs to learn more about french speaking countries.
mostly sweet, for as all i know
There are various different kinds of food eaten in Congo. Forexample, cassava is a staple food of the region.
fish and stuff
West African Peanut Stew Swordfish Kahbab
they eat what they hunt
All kinds of vegetables, berries, corn and fish.
They eat lots of rice and banans..and adults drink coffee.
What types of food does Congo Africa have
sadza and muriwo
there is: fufu digali & doux maragwe
Because there is less oxygen so bigger lunges take in more and the hart is bigger so it takes les bets to go round the body
Cassava plants at a government showcase farm The major food crops are cassava, corn, rice, plantains, and, to a lesser extent, bananas, beans, and peanuts. Millet, sorghum, y…ams, potatoes, and various fruits are also significant (see table 11 , Appendix). The food most universally eaten is cassava (also known as manioc), annual production of which was estimated at 18.2 million tons in 1991. Cassava is grown throughout the country under all climatic conditions; not only do the tuber and its products form a major element of the diet, but the leaves are also eaten as a vegetable. Corn, like cassava, is grown nationwide, but its principal culture is centered in the south
Typical Congolese meals consist of a starchy food with sauce orstew. Cassava is the principal starch, particularly in rural areas.It may be replaced by rice or corn if they ar…e available. Thesebasic foods are served mostly as a thick stew or porridge,flavoured with a spicy sauce. If they can afford it, people may addfish or meat to the stew. Cassava is a large, tuberous root vegetable, high in carbohydratesbut low in protein. A diet that contains too much cassava canresult in malnutrition. Little skill is needed to raise cassava; itcan tolerate poor soil and withstand drought, and it can be left inthe ground for up to four years before being harvested. However,cassava deteriorates rapidly after harvesting, and it cannot bestored for more than a few days. For this reason it has no value asan export crop. Wealthier Congolese may eat three times a day, but most householdsprepare one daily meal. Those who eat breakfast usually have cafeau lait and a slice of French baguette. The main meal,traditionally eaten at midday, is now more commonly eaten in theevening. Congolese cooks like to prepare the entire meal in onepot, to save on fuel. At meals, a bowl of cassava or rice and abowl of stew are placed on the ground or a table, and the familygathers around. Each person takes a handful of the rice or otherstaple and mixes it with some sauce to form a ball. Although food is often left unseasoned, many Congolese cooks spicetheir stews with pepper. The basic stew is called mwamba and ismade with chicken, beef, fish or lamb, browned in oil beforestewing. It is eaten with rice, fufu (corn flour dough) orchikwange (cassava prepared in banana leaves). Other common dishes include pili pili chicken, maboke (freshwaterfish cooked in leaves), saka saka (ground cassava leaves cookedwith palm oil and peanut paste) and fumbwa (vegetable stew).Bush-meat specialties include smoked monkey, smoked antelope andgrilled crocodile. Other traditional foods include pounded sesameor squash seeds, shish kebabs and plantain dough. Caterpillars,grubs, termites and roasted crickets are considered delicacies insome areas. Congolese enjoy beers such as Skol and Primus as well as homemadebrews. People also drink palm wine, which is made from the juice ofthe palm oil tree. It contains yeast and can be fermentedovernight. Other drinks include ginger beer, banana beer,sugar-cane wine, homemade gin and passion-fruit juice. It iscustomary to pour a small amount of liquid on the ground beforedrinking, as a libation for thirsty ancestors.