DEMOCRATIC REPUBLIC OF CONGO

This flag was adopted in 2006. The blue represents peace, the red represents the blood of the country’s martyrs, the yellow is the countries wealth and the star is the country’s radiant future.

COUNTRY	D.R.C
Dishes	Vegan Mwambe
Time	1 hour
Effort	5/10
Rough cost	£5

COUNTRY	D.R.C
Capital	Kinshasa
Population	92,378,00 (15th largest)
Land mass	2,345,409 km2 (11th largest)
Languages	French (official), Kikongo, Lingala, Swahili
Religions	95% Christian

FOOD FOR THOUGHT

DRC is the largest country by area in sub-Saharan Africa and the 11th largest in the world. It is also the most populous Francophone country in the world. The country sits on the Congo Basin, which is the origin of the Congo River, and this area was first inhabited by settlers 90,000 years ago. The basin grants the country a wealth of natural minerals. The nation has had a tumultuous history of colonial exploitation, civil war and still suffers today from extreme political corruption.

We re-made the classic ch*cken mwambe because we LOVE it. However, this time we actually had proper red palm oil! It brought the dish a lovely orange colour and will definitely be using it in place a coconut oil for some other dishes. GO MAKE MWAMBE – its a creamy, peanuty, spiced delight!

RECIPES

Vegan Ch*cken Mwambe

INGREDIENTS

2 packets of Vegetarian Butcher ‘What the Cluck’ Ch*cken
Marinade = 1/2 lemon juice, 1tsp paprika, 1tsp tumeric
2 tbsp red palm oil
1 large onion, finely chopped
1 red chilli, finely chopped
6 tomatoes, roughly chopped
2 handfuls spinach
1 cup veg broth
1 tsp cumin
3 tbsp peanut butter
SERVE = we made quick naan-breads but serve with rice, cassava or fufu for a more traditional meal!

METHOD

Mix up the marinade ingredients and mix in the ch*cken strips well.
Heat red palm oil on a medium-high in a large pan. Add in the chopped onion and fry until softened and has turned a nice orange colour.
Push the onions to one side and add in the marinated ch*cken strips. Fry for about 5 minutes.
Add in the chilli, tomatoes and spinach, and give everything a good stir for 3 minutes. Then pour in the veg broth and add cumin. Stir well.
Now add in the peanut butter and mix it in fully to incorporate. Turn down the heat a bit and cook with the lid on for about 15-20 minutes.
Mix the mwambe every so often and it should thicken up nicely. When you think its ready serve it up with fresh rice or breads, with some salt + pepper to taste. YUM!

Merci Beacoup and see you in Ecuador! M + B x