Restaurant La Mama

A large portion of assorted fresh raw vegetables. Light and crunchy, seasoned with vinaigrette. Perfect for starting the meal with freshness.

Ripe avocado served with shrimp and drizzled with creamy tartar sauce. A classic starter combining the sweetness of avocado with the marine flavor of shrimp.

Dish of white beans simmered in a rich tomato and palm oil sauce. Melting texture and savory taste. A hearty dish often served with rice or fufu.

Finely chopped and cooked Gnetum africanum leaves, often with peanut paste and smoked fish. A rich and creamy green vegetable dish.

Traditional stew made from pounded cassava leaves. Long-cooked with palm oil and aromatics. A must-try Central African specialty with a deep, herbaceous flavor.

Amaranth leaves cooked like spinach. Tender texture and mild flavor, often prepared with onions and tomatoes.

Sauce based on okra, sometimes mixed with purslane. Characteristic slimy texture and vegetal taste. Delicious with fufu or rice.

Steamed white rice. A simple and neutral accompaniment to balance saucy dishes.

Steamed wheat couscous grains. Light and granular texture.

Cassava flour mixed with hot water to form a dense paste (Fufu). Firm and sticky texture, ideal for scooping up sauces with your fingers.

Fermented cassava bread (chikwangue), steamed in leaves. Dense, elastic texture and slightly sour taste.

Fried plantains. Crispy and golden on the outside, tender and sweet on the inside.

Fermented cassava semolina, originating from Ivory Coast. Texture similar to couscous but with a slightly tangy and fresh taste.

Whole freshwater fish, marinated and grilled over a wood fire. White and firm flesh with crispy skin.

Braised panga catfish. White, tender flesh with few bones, appreciated for its mildness.

Grilled local catfish. Rich and flavorful flesh, typical of Congolese cuisine.

Large portion of braised Capitaine (Nile Perch). A highly prized white fish, firm and flavorful.

Small portion of braised Capitaine (Nile Perch). Firm and delicious flesh, grilled to perfection.

Salted cod, desalted then grilled. Intense flavor and firm texture, often served with onions.

Pork pieces stewed in banana leaves (Liboke). The meat is tender and infused with the aromas of the leaf and spices.

Catfish prepared in a banana leaf parcel. Steamed cooking that preserves tenderness and spicy flavors.

Panga fish cooked in leaves. A healthy and aromatic preparation.

Grilled mutton (or goat) meat, dibiterie style. Seasoned pieces grilled over fire, rich in flavor.

Five skewers of marinated beef. Tender meat grilled on skewers, smoky flavor.

Chicken pieces marinated in spices and slowly grilled over charcoal. Crispy skin and juicy flesh.

Grilled pork. Flavorful and rich, often served with a spicy sauce on the side.