10th Anniversary Feast of Local Food and Drinks
Thanks for volunteer Wendy, student Annita, staff member Sabin and Joyce, we got a glimpse of what foods are served during celebrations in Congo.
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.
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.
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.
Ngolo, or catfish
Tondolo, a forest fruit
Koko, or forest leaves
Kouanga, a cassava-type of bread
Salty fish in aubergines with tomatoes
Wild boar in koko sauce
Saka saka – cassava leaves in cabbage and dry fish
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!<< Back to News