Argentinian vs Congolese (DRC) food & cuisine

Argentina

Argentine food runs mild — far less chili than Peru or Bolivia, less layered with dried spice than Brazil’s Bahian cooking. The Northwest, closest to the Andes, uses cumin and ground ají (capsicum pepper) more. Everywhere else — the Pampas, the coast, Patagonia — runs on salt, garlic, and parsley. Seasoning is restrained during cooking, sharper on the finished dish. A steak may reach the grill with little more than salt, then meet chimichurri or salsa criolla at the table.

Fresh aromatics dominate: onion and bell pepper cook into empanada fillings, stews, and tomato sauces. Garlic and parsley often work to flavor meat, potatoes, and sauces. Oregano goes into pizza, tomato sauce, and chimichurri. Black pepper is used everywhere. Bay leaf goes into anything cooked a long time. In the northwest, dried cumin, pimentón (dry paprika) and ají molido are more widespread. Ají molido — the most characteristically Argentine dry chile seasoning. Usually mild to moderately hot, with more warmth and pepper flavor than aggressive heat.

The Argentine flavors run around vinegar, salt and oregano, basil, bay and ají; household versions commonly add garlic, parsley and oil.

PROVENZAL — hopped garlic and parsley with no oil or vinegar, dusted onto milanesa, papas fritas, or sautéed mushrooms after cooking. Functions as a finishing seasoning.

CHIMICHURRI –  a loose herb-and-vinegar sauce, usually made with parsley, garlic, oregano, vinegar, oil, salt and ají molido. It is served with grilled beef, sausages and offal, or used as a marinade. Sharp, herbal and only mildly hot in most Argentine versions.

SALSA CRIOLLA is closer to a finely chopped relish: usually tomato, onion and bell pepper dressed with vinegar, oil and salt. It is served cold with asado, achuras and especially choripán. Unlike chimichurri, its main job is freshness and crunch.

MAYONESA CASERA — homemade mayonnaise, looser and more acidic than the commercial jarred kind, standard on sandwiches de miga and alongside milanesa.

SALSA GOLF — mayonnaise beaten with ketchup. Cold, used for shrimp cocktail, fries, sometimes milanesa.