Cassava, plantains, and stews define food in the Congo. Fufu, made from cassava or other starches, serves as a base for sauces and soups. Moambe chicken, cooked with palm nut sauce, is one of the most recognizable dishes. Grilled fish and meat skewers are common in urban areas, while leafy greens like saka-saka appear as sides. Meals are built around thick sauces paired with starches rather than standalone dishes.
