Congolese cuisine reflects the country’s deep agricultural roots and diverse ethnic traditions. Fufu, a starchy dough made from cassava or maize, is often served with soups or stews. Moambe chicken, the national dish, is cooked in a rich sauce made from palm butter and ground peanuts. Saka-saka (cassava leaves) stewed with fish or meat is a beloved staple across regions. Other local favorites include pondu, grilled tilapia, and plantains. Street food lovers will enjoy grilled meats, skewered brochettes, and spicy pili-pili sauce, a fiery chili condiment used liberally across the country.