Sporting traces of French, Arabic and Asian influences, Congolese cuisine is built upon grains, tubers, vegetables and, to a lesser extent, meat. Due to its year-round availability, cassava is a common ingredient in Congolese cooking. The root is generally eaten as a vegetable, however, it can also be turned into tapioca. Cassava leaves, which are similar to that of spinach, are also edible. Bukari or fu fu is another staple item for Congo, along with other African nations. It can be made from many different types of flour, including ground corn, semolina and rice. Although meats aren't regularly eaten, this goat stew is a traditional Congolese recipe and boasts a surprisingly Italian flavour. Read more