Kwanga

Kwanga, aslo known as Chikwanga, is the fourth Congolese dish on this list of 9 Congolese dishes that will make you happy. Kwanga is a fermented bread. This Congolese dish is typically made from cassava and wrapped in banana leaves. Cassava is used to make this fermented bread, which is wrapped in banana leaves. Cassava roots, also known as Manioc, are also commonly referred to as Yuca. This tuber contains a high concentration of carbohydrates. Cassava contains a variety of minerals, including calcium, phosphorus, manganese, iron, and potassium. It has a high dietary fiber content and is gluten free!

This complementary food from Congo is made from the thickest fermented cassava roots wrap, which is the result of a lengthy preparation process that includes 3-5 days of fermentation and steam cooking. It has a softer texture than Bobolo and Chikwangue. To be enjoyed, it must be steamed or boiled. Because this Congolese dish lacks flavor, it is often served with gravy or soup to enhance the experience.

What it tastes like: This sticky and tasteless item is only used as a garnish for soup or gravy preparations.