Palm oil is important local oil used for cooking and frying. In certain stews, it is the preferred oil for preparing it. Magagi (also Maharage) is the correct word for “black beans” that is one of the most common food in DR Congo prepared in such a way.
Sombe (a word in Swahili, mainly Eastern part of DRC) is the dish of boiled and pounded cassava leaves, and has been eaten as their staple meal in DRC. It is prepared with green onion and pili pili (hot chili), or somebody put dried fish or meat as well. Since Sombe is widely popular among central or western Africa, also called for Saka-saka (western africa) or Mpondu (in Lingara) depends on tribes.
As cassava is the staple crop for the majority of DRC population, it is often prepared for cassava sticks called ‘Chikwang’. Essentially, after the root has been peeled, shredded and pounded, the pounded flesh is wrapped up in banana leaves and then steamed for several hours to cook and sticky. Chikwang is thicker than boiled cassava root. It is served with soup, stew or any other sauce dish.