10th Anniversary Feast of Local Food and Drinks

10th Anniversary Feast of Local Food and Drinks

There was so much interest in the food that was introduced and served during our 10th birthday party!

Thanks for volunteer Wendy, student Annita, staff member Sabin and Joyce, we got a glimpse of what foods are served during celebrations in Congo.

Food collages

Food collage 1

Collage 1, clockwise from top left: Salty fish in aubergines with tomatoes; foufou / cassava flour paste; porcupine; ngolo/catfish. Centre: kouanga / cassava type of bread.

Collage 2, clockwise from top left: Bouillon de poisson / fish soup; boiled plantains; red rice with tomatoes cabbage, aubergines; Tondolo forest fruits salad. Centre: Koko / forest leaves.

Food collage 3

Collage 3, clockwise from top left: Wild boar in koko sauce; bouillon de sanglier / wild boar soup; monkey dish; bouillon de poisson / another kind of fish soup. Centre: safou fruit.

Photo Gallery

You can scroll on to see each dish in detail – remember, there’s a lot of yummy fruits and vegetables, but there’s exotic ingredients and bushmeat as well – don’t say we didn’t warn you!

Foufou, or cassava flour paste – it was what Franck and Patrick were making.

Safou fruit

Ngolo, or catfish

Tondolo, a forest fruit

Koko, or forest leaves

Kouanga, a cassava-type of bread

Salty fish in aubergines with tomatoes

Boiled plantains

Porcupine dish

Wild boar in koko sauce

Saka saka – cassava leaves in cabbage and dry fish

Monkey dish

Bouillon de sanglier – wild boar soup

Bouillon de poisson – fish soup

Red rice with tomatoes, cabbage, and aubergines

Bouillon de poisson – another kind of fish soup

Presentation of food, with ginger juice and hibiscus juice in the middle, which Annita was preparing earlier.

Thank you for taking an interest in our feast and local foods and drinks to read this far!