Quantifying culinary diversity across countries.

Congolese (CG) food: discover traditional cuisine

About country

Culinary influences

Staple ingredients

Key flavorings

Iconic dishes

The Republic of the Congo is a Central African country of about 5.5 million people, with Brazzaville as its capital. The country is heavily forested, with about 60% covered by tropical rainforest Congo economy relies on oil exports, forestry, mining (potash, lead, zinc), and agriculture.

French is the official language, reflecting its colonial history as part of French Equatorial Africa until independence in 1960. The population includes various ethnic groups, with Kongo, Sangha, M’Bochi, and Teke being the largest. Most people are Christian, with a significant Catholic population.

Politically, the country has been relatively stable compared to some regional neighbors, though it experienced civil wars in the 1990s…

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Source: Country Food Similarity Index https://objectivelists.com/country-food-similarity-index/

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The average Congolese (CG) daily plate size is

1404 g.
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Grains

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Fish and seafood

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Produce

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Eggs and dairy

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Meats

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Sugar, fats and nuts

Core ingredients

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Herbs

BITTER LEAVES

AFRICAN BASIL

THYME

HIBISCUS

BAY LEAVES

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Spices

GRAINS OF PARADISE

CALABASH NUTMEG

MBONGO

NJANGSA/DJANSANG

DRY CHILI

BLACK PEPPER

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Aromatics

GARLIC

ONION

GINGER

CHILI PEPPERS

BELL PEPPERS

LEMON

LIME

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Condiments

TAMARIND

FERMENTED FISH/SEAFOOD

DRIED FISH/SEAFOOD

FERMENTED BEANS

PALM OIL

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