Riverboat Trade · Smoked for the Journey
Poisson Fumé (Smoked River Fish Stew)
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Équateur's fishing villages smoke dozens of distinct river species — sold under local names like ngolo, mongusu, nzombo and mboto — each one smoked whole over slow wood fires before it ever reaches Mbandaka's market stalls.
Whole river fish are smoked slowly over wood fires until the flesh turns firm and deep amber, then simmered with tomato, onion and chili into a smoky stew served over rice or chikwangue at Mbandaka's riverside markets.
Why it's made this way: Smoking preserves fish long enough to survive the days-long pirogue and riverboat journeys from Équateur's remote fishing villages down to Mbandaka, making it the province's default way of getting river fish to a plate.
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Primus
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Poulet à la Moambe (Chicken in Palm Nut Sauce)
Brochettes
Liboke (de Poisson)
Chikwangue (Kwanga)
Mikate (Congolese Beignets)
Poulet à la Moambe (Chicken in Palm Nut Sauce)
Part of World of Street Food — 3248 dishes from 118 countries.
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Photo credits.