Nduga

Nduga is a traditional dish from the Democratic Republic of the Congo, particularly popular in the eastern provinces. It is a staple food in Congolese cuisine, known for its simplicity and hearty flavors. The dish consists of a thick porridge made from cassava flour, which is often referred to as "nduga" in the local language, Lingala. The flour is mixed with water and cooked until it reaches a thick, creamy consistency. Nduga is typically served with a variety of accompaniments, including meat, fish, or vegetables, which are cooked separately and then added to the porridge. Common additions include beef, chicken, or fish, which are often seasoned with local spices such as chili peppers, onions, and garlic. The dish is often garnished with fresh herbs like parsley or cilantro, and sometimes includes a side of fried plantains or boiled eggs. Nduga is a versatile and comforting meal, enjoyed by people of all ages and social classes in the Congo. It is often served during special occasions, family gatherings, and as a part of everyday meals. The dish reflects the rich culinary heritage of the Congo and is an essential part of Congolese culture.