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Old January 15th, 2017, 01:05 AM   #21
kinkiesse
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Looks like some of dessert maybe ?



Any how diversity is always a good thing. ....I'm sick of eating the same dried foods at Congolese diaspora parties over and over. ..
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Old January 15th, 2017, 01:45 AM   #22
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Quote:
Originally Posted by MKalala View Post
What is that?
That's curdled milk.
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Old January 15th, 2017, 05:41 AM   #23
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Sombe (Cassava Leaves) Soup












How to make sombe

First off you need to locate a cassava garden or farm and then ask the owners to pluck some leaves off their plants. The key here is to get the top tender leaves with stalks that snap when you break them. Depending on the size and lushness of the plant get just enough but do not destroy the whole plant. That is pluck twice or thrice from one plant then move onto another.
Once you have plucked a bunch you think is enough to make soup, remove the leaves one by one from their stalks and put in a mortar.
Pound the cassava leaves. If you do not have a mortar, you can use a blender. It works well too.
Place the pounded cassava leaves in a large pan (because you will be adding a lot more ingredients so you need enough space for them.) with enough water and salt. Put on fire.
A good friend once told me that the secret to great sombe is garlic, onions and lots of green pepper. You will need a lot of green pepper, garlic (about 4 cloves or depending on the amount of sombe you are making.) , tomatoes onions.
You can choose to grate the green pepper or finely dice it. I like to do the latter. Crush the garlic and then finely chop it. Chop the onions and tomatoes.
While the sombe is boiling, add the vegetables one by one. There is no specific order as along as all the vegetables are added in.

Now because sombe is not sombe with out palm oil, you will need a generous amount of it. For this sombe, we put close to 1 ½ cups of palm oil. If you do not want it to be oily, you can reduce on the palm oil. All the while the sombe should be boiling. It should take 2 ½ hours or more to cook.
Keep stirring to incorporate the flavours. Once all the vegetables are tender, let the sombe simmer for 30+ minutes or until the water has reduced and the palm oil has turned a dark-ish color.
Remove from fire and allow to cool. Serve with your favourite accompaniment.
Now whenever we make sombe we make a big batch and then save the rest for the next day because it all cannot be eaten in one seating but also because the flavours intensify the longer it stays. Most people would prefer to cook it and then eat it the next day solely for that reason.

Sombe is mostly made with dried fish in. I did not however put it in this recipe. But if you do want to make one with fish, just add the fish. Make sure it does not have bones because they can get lost in the greens and then choke you.

Now that you know how to make sombe, let me know whether you will give it a try. Also what you would eat it with. We eat it with kalo (which we call bundu in our dialect) or sometimes on its own as warm soup.

Share this post with someone you know loves sombe or would like to give it a try.

Stay warm!

Ignames, banane plantain, patate douce et manioc(cassava)
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Old February 11th, 2017, 03:29 PM   #24
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Recette: Feuilles de courge(bibwabwa) et la viande du pork





























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Old February 11th, 2017, 03:53 PM   #25
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Recette suite






















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Old February 28th, 2017, 02:33 AM   #26
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Gombo au Porc Fumée



Epinards aux Crevettes



Cossa Cossa



Liboke de Crevette

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Old February 28th, 2017, 02:46 AM   #27
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Pepe Soupou aux Crevettes et Merlu



Soso na Mwamba




Beef and Lamb Fumbwa

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Old February 28th, 2017, 03:01 AM   #28
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Madesu na Boeuf



Queue de Boef et Bananes



Gamoutche



Beignets au Riz

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Old February 28th, 2017, 03:18 AM   #29
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Chinchars a la Mayo



Maki Sardines





Liboke ya soso na mbika



Poison Fume et Mbika



Ragout de Boeuf et Pommes de Terres


Ragout de Pommes de Terres et Crevettes

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Old February 28th, 2017, 03:21 AM   #30
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I don't know if the meatball itself is Congolese but I remember eating stews with this in it

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Old February 28th, 2017, 03:30 AM   #31
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Ngolo Stew



Galettes



Mandazi



Malangua aux Bananes Plantaines



Crepes

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Old March 12th, 2017, 05:33 PM   #32
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Moambe Salmon




Muchanato de Mabumu na Makemba



Maragwe

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Old March 12th, 2017, 06:06 PM   #33
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Congo Fool



Peanut Soup

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Old March 17th, 2017, 10:08 AM   #34
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Fromage du nord-kivu





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Old March 21st, 2017, 01:23 AM   #35
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Are any of you from northern or eastern Congo? I would love to learn more about foods made in those regions. I know that potatoes grow a lot in the east because of the climate, I would assume that this is reflected in their diet

Also I wish knowledge of these types of dishes were more widespread. The young Congolese people that I've come across are embarrassingly ignorant about Congolese culture, let alone Congolese food
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Old March 23rd, 2017, 12:52 AM   #36
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Old March 23rd, 2017, 01:18 AM   #37
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“ Dream About What The Devil Says You Can’t Have! ” Creflo Dollar $$
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Old March 23rd, 2017, 03:34 AM   #38
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Old April 3rd, 2017, 07:02 AM   #39
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Soso ya Lumba Lumba



Soso ya kotumba pili pili



Beignets à la Banane

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Old April 3rd, 2017, 07:39 AM   #40
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Loso ya Boulayi



Kuku Paka
Pretty much restricted to the Baswahili like their East African counterparts



Mutshanata

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