The Republic of the Congo is located in the continent of Africa. It has the Central African Republic to the north, the Democratic Republic of the Congo to the east, Angola to the south, Gabon, Equatorial Guinea to the west, and Cameroon to the northwest.
The capital is Brazzaville.
The official language is French.
The climate is characterized by high precipitation and high temperatures and humidity. In the north the dry season is from November to March and the rainy season from April to October. In the south the reverse is true.
The staple foods are cassava, spinach-like leaves, sweet potatoes, taro, yam, plantains, okra, tomatoes, beans, ground nuts, fish, chicken, bush meat like grasshoppers and caterpillars, plus lots more delicious food (https://www.internationalcuisine.com/about-food-and-culture-of-congo/).
- 2 C Cannellini beans
- 1 onion, chopped
- 3 spring onions, chopped
- 4 garlic
- 1 can of chopped tomatoes
- 1 tsp of Neema African Scotch Bonnet Chili Paste
- 3 TBSP tomato puree
- Mixed herbs (typically basil, marjoram, oregano and thyme)
- 2 Vegetable stock cubes
- 3 TBSP olive oil
- Rinse and soak the beans overnight. If you miss this step, you can do step 2 for 60 to 90 mins.
- In a pan add garlic powder, onion powder, salt and bay leaves and bring beans to a boil for 30 mins or until tender on a low heat. Once beans are tender, remove from heat and keep the bean water.
- In a separate pan, add olive oil and fry onion, garlic, spring onion until tender. Add chopped tomatoes, Neema African Scotch Bonnet Chili Paste and tomato puree and simmer on a low heat for 20 mins.
- Whilst simmering the tomato sauce, add a pinch of nutmeg and vegetable stock cubes. Check for salt and if needed, add to taste.
- Pour the sauce onto the beans, add 1 cup of water and simmer for 20 mins or until sauce thickens.
- Serve with white rice or sweet potatoes.
CONGO BARS (https://www.africanbites.com/congo-bars/):
- 1 stick or ½ C unsalted butter
- 1 C all-purpose flour
- 1 tsp baking powder
- ½ C brown sugar
- ¼ C granulated sugar
- 1 large egg
- 1 tsp Almond extract
- 8 oz. 1 C chocolate chips
- 1 C toasted coconut
- Pre-heat oven to 350 degrees F.
- Bake 1 cup coconut flakes in the oven on 350 degrees F, for about 10 minutes until some parts turn brown. Let it cool.
- Spray an 8 x 8-inch baking pan with cooking spray; set aside.
- In medium saucepan melt the butter over medium heat. Set aside and let it cool.
- Meanwhile whisk flour, salt, baking powder in a medium bowl; set aside.
- In a large bowl, whisk egg, almond extract, white and brown sugars until combined.
- Stir in the melted butter, mix and add to the flour mixture until everything has been fully incorporated.
- Add chocolate chips, toasted coconut and scoop the batter into the prepared pan and bake for about 20-22 minutes or until a toothpick comes out clean.
- Allow to cool before slicing into squares.