Congolese cuisine

These include maize, rice, cassava (manioc), sweet potatoes, yam, taro, plantain, tomatoes, pumpkin and varieties of peas and nuts.

Cattle breeding and the development of large-scale agricultural businesses have been hindered by the recent war and the poor quality of the road system.

When eaten, the fufu is rolled into golf-ball-sized balls and dipped into the spicy stew; often an indentation is made with the thumb in order to bring up a thimbleful of sauce.

[citation needed] A type of fermented bread, kwanga or chikwangue, made from cassava, is commercially produced throughout the country.

[citation needed] To accompany these starchy ingredients, green vegetables such as cassava leaves (pondu), bitterleaf, and okra are often added.

Fish are plentiful along the Congo River, its tributaries, and various lakes, and are baked, boiled or fried for immediate consumption, or smoked or salted when preserved.