The culture of the Republic of the Congo is rich, diverse and made up of a mix of about 4.5 million people in 2015 and many languages and customs.
The region was dominated by Bantu-speaking tribes, who built trade links leading into the Congo River basin.
The Republic of Congo has a number of well-known writers in Africa and the French-speaking world: Alain Mabanckou, Jean-Baptiste Tati Loutard, Jeannette Balou Tchichelle, Henri Lopes, Lassy Mbouity and Tchicaya U Tam'si.
It is bounded by Gabon to the west, Cameroon and the Central African Republic to the north, and Cabinda (Angola) to the southwest.
[citation needed] Congolese cuisine is a blend of French, Asian and Arabic influences into more starchy, traditional African fare.
Other fruits commonly found in the diet include mvuuta, lemons, plums (mungyengye), pineapple, cola nut, and banana (dinkondo).
The Congolese cuisine also incorporates a variety of nuts, beans, peas, pumpkin, cabbage, potatoes, mushrooms, and spices, all of which come in different sizes and colors and can be prepared in numerous ways.
Termites are typically enjoyed alongside boiled manioc and beans, and the earth and clay from their nests are particularly sought after by children and pregnant women.
Another traditional dish, yuuma, is made from roasted peanuts that are ground into a paste and served with boiled bananas, cassava (manioc starch), and palm oil, seasoned with salt, pepper, and optional meat.
Moboke is another well-regarded dish, consisting of a fish stew enriched with green vegetables, often paired with fufu made from cassava or plantains.