ndiri

Ndiri is a traditional dish from the Democratic Republic of the Congo, particularly popular in the eastern provinces. It is a staple food made from fermented cassava leaves, which are cooked and then ground into a paste. The fermentation process gives ndiri its distinctive tangy flavor and unique aroma. The dish is often served as a side dish or accompaniment to other meals, such as meat or fish stews. Ndiri is rich in nutrients, including vitamins and minerals, making it a significant part of the local diet. It is typically prepared by women in the community, who have passed down the recipe and techniques through generations. The preparation of ndiri involves several steps, including soaking the cassava leaves in water, allowing them to ferment, and then cooking and grinding them into a smooth paste. The dish can be stored for a short period and is often consumed fresh. Ndiri is not only a culinary delight but also a cultural symbol, reflecting the traditional food practices and agricultural heritage of the Congolese people.