The {Page-Turner-Cookbook} featuring
Democratic-Republic-of-the-Congo
Cuisine is influenced by:- African -
The cuisine of the Democratic Republic of the Congo varies widely, representing the food of indigenous people. Cassava is generally the staple food usually eaten with other side dishes.
Moambe: DRC’s national dish consisting of chicken or fish with cassava leaves, hot pepper sauce, bananas, rice, peanuts, fish, chicken, and palm nuts.
Chikwanga: Cassava cooked and stored in banana leaves.
Fufu: A sticky, dough-like staple made from cassava flour.
Pili Pili: Hot chilli sauce or paste served with almost everything.
Satori: A tasty fish dish consisting of tilapia fillets fried with pumpkin seeds, plantains and garlic.
Saka Saka: Ground cassava leaves cooked with palm oil, peanut paste, beans and salt fish.
Maboke: A freshwater fish cooked in large marantacee leaves.
Linguila: A wine made from fermented sugar cane.
Palm wine: A tipple made from the sap of palm trees and fermented by natural yeasts.
White elephant: A popular alcoholic drink made from rum, coconut and milk.
Moroccan spiced chicken breasts 
Serves: 4
Preparation time: 30 minutes
Cooking time:20 minutes
1 tablespoon olive oil 4 boneless, skinless chicken breast
2 tablespoons canola oil
For Moroccan spice mix:
1 teaspoon grated orange zest
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons ground ginger
1 teaspoon hot chili powder
1 teaspoon coarsely ground black pepper
1/2 teaspoon turmeric
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon sugar
1/4 teaspoon ground cloves
Moroccan spice mix:
Mix ingredients together thoroughly.
Use as directed in Moroccan spiced chicken.
To prepare Moroccan spiced chicken breasts:
Blend the spice mix and olive oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate 30 minutes. Heat canola oil in a large nonstick skillet over medium-high heat.
Sauté the chicken breasts until cooked through, about 6 minutes per side.
Serve with coucous or rice.
Mix ingredients together thoroughly.
Use as directed in Moroccan spiced chicken.
To prepare Moroccan spiced chicken breasts:
Blend the spice mix and olive oil in a shallow bowl. Pat chicken dry and dredge in the spice paste, turning to coat completely. Cover and refrigerate 30 minutes. Heat canola oil in a large nonstick skillet over medium-high heat.
Sauté the chicken breasts until cooked through, about 6 minutes per side.
Serve with coucous or rice.
Moroccan spiced chickpea soup
Serves: 6
Preparation time: 10 minutes
Cooking time:1 hour
1/4 cup extra-virgin olive oil, plus more for garnish1 large onion, medium diced
6 to 8 cloves garlic, pressed
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1 heaping teaspoon sweet paprika
1 (14.5-ounce) can chopped tomatoes
3 (15-ounce) cans chickpeas, drained and rinsed well
1 quart vegetable broth or reduced-sodium chicken broth
1 teaspoon sugar
Kosher salt
Freshly ground black pepper
1 (5-ounce) package pre-washed baby spinach
Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Bring to a simmer, then lower heat to low and gently simmer for 45 minutes.
Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes.
Season again, to taste, with salt and pepper.
Serve soup, drizzled lightly with extra-virgin olive oil, if desired.
Skillet chicken and rice
A quick and easy dinner on the table in no time
Serves: 4
300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas
Serves: 4
Preparation time: 15 minutes
Cooking time:20 minutes
454 g (1Lb) skinless boneless chicken breasts, cut into cubes; 300 ml (10oz - 1can) condensed chicken broth;
125 ml (½ cup) water;
250 ml (1 cup) carrots, sliced;
250 ml (1 cup) green beans, cut;
2 ml (½ tsp) dried basil leaves, crushed;
2 ml (½ tsp) garlic powder;
175 ml (3/4 cup) uncooked regular long-grain white rice
1/2 cup steamed green peas
In a non-stick skillet over medium high heat, cook chicken until browned, stirring often, set aside chicken.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.
Add broth, water, carrots, green beans, basil and garlic powder. Heat to a boil.
Stir in rice. Cover and simmer over low heat 5 minutes. Return chicken to pan.
Cover and simmer 15 minutes or until chicken and rice are done. Garnish with peas and serve.
