My Global Food Challenge

Congo (2)

African Tomato Sauce (Congo)

“posted by request from congo cookbook”

Yield: 1 cup


3 teaspoons oil (for frying, palm oil is most authentic)
2 medium onions, finely chopped
1 (4 ounce) cans tomato paste
3 tomatoes, chopped and mashed
1 bay leaf
grated nutmeg (to taste)
salt (to taste)
cayenne pepper (to taste)


Heat oil in a frying pan.  Fry onions for a 3 minutes.

Stir in all other ingredients.  Add water as necessary to make a smooth sauce.  Season to taste.  Stir.

Bring to a slow boil, reduce heat, simmer for ten minutes.  Serve with grilled or roasted chicken, fish, or meat, or fried plantains or yams.

Link to My Post on Congo:

Cuisine:  Congolese

Main Ingredient:  Tomato

Congolese-Inspired Meatballs (Congo)

Yield:  8-10 Servings


1 ½ lbs ground meat (beef or lamb)
1 onion, finely minced
1 red bell pepper, finely minced
3 garlic cloves, finely minced
1/2 tsp ground ginger
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp curry powder
1/2 tsp chili paste
1/4 tsp cinnamon
1 tsp salt
1/2 tsp ground black pepper
1 tbsp tomato paste


Combine all the ingredients in a bowl (except breadcrumbs) and mix well by hand.  Do not overwork the meat mixture.  Add breadcrumbs to desired consistency.

Form meatballs and saute in olive oil until done.

Link to My Post on Congo:

Cuisine:  Congolese

Main Ingredient:  Ground Beef

Democratic Republic of Congo on map of Africa

Congo-Kinshasa (Congo-Brazzaville is to the left)

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