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Makemba: Origins, Food Culture & Recipe
Ripe or semi-ripe plantains are fried or boiled and served as a gently sweet, savoury accompaniment.
RegionNationwide
DishRipe or semi-ripe plantains are fried or boiled and served as a gently sweet, savoury accompaniment.
Flavour profile
Culinary portrait
Ripe or semi-ripe plantains are fried or boiled and served as a gently sweet, savoury accompaniment.
Origins and cultural meaning
The cuisine of the Democratic Republic of the Congo reflects an enormous country of rainforest, savanna, rivers, lakes and many regional communities. Cassava, palm fruit, fish, plantains, beans and groundnuts are recurring foundations.
Flavour and texture
Chilli, onion and garlic add intensity, while Fufu and Chikwangue provide mild starchy bases for strongly flavoured sauces. Palm-fruit sauces and long-cooked leafy dishes are especially characteristic.
Kitchen knowledge
Cassava leaves must be properly prepared and thoroughly cooked. For Moambe, palm-fruit concentrate gives a more characteristic flavour and texture than simply adding palm oil.
Cook it yourself
How to prepare Makemba
Ingredients
- 4 plantains
- oil for frying
- salt
Preparation
- Peel the plantains and slice them diagonally.
- Heat the oil over medium-high heat.
- Fry the slices in batches until golden.
- Drain well on kitchen paper.
- Season lightly with salt and serve hot.
Good to know
Frequently asked questions
What is Makemba?
Ripe or semi-ripe plantains are fried or boiled and served as a gently sweet, savoury accompaniment.
Is Makemba typical of the Democratic Republic of the Congo?
Yes. It represents an important part of Congolese food culture and regional household cooking.