In Kivu highland, several wild and cultivated plants are the basis of different dishes in the culinary traditions of DR Congo. While many recipes are still used in rural areas, others are forgotten or threatened with extinction in urban areas due to the lack of transfer of traditional knowledge to promote them among different groups.
Kivu Ethnobotanical GardenFondation Jardin Ethnobotanique Kivu
Cassava fufu, a popular meal in Kivu
In mountainous Kivu, as elsewhere throughout the country, cassava paste often accompanies traditional dishes. Combined with boiled fresh fish, it is the main meal of the Havu who live from fishing as a source of subsistence.
Kivu Ethnobotanical GardenFondation Jardin Ethnobotanique Kivu
Fufu with fish
For the population of fishermen living around Lake Kivu, fufu combined with boiled fish is a well-appreciated culinary tradition. Unfortunately, this meal is disappearing in the city where cereals and fats dominate the cuisine.
Kivu Ethnobotanical Garden - Tree Landscapes and RitesFondation Jardin Ethnobotanique Kivu
Traditional cooking in nature
The women spare no effort to cook everywhere, even in a field. They often take advantage of the time and available wood. They can prepare vegetables and fufu with very rudimentary tools.
Kivu Ethnobotanical Garden - Tree Landscapes and RitesFondation Jardin Ethnobotanique Kivu
Cooking and women in Kivu
Wherever they are, women are responsible for cooking and taking care of their households. Thus, their traditional cuisine accompanies them even during their field work in localities far from their homes.
Kivu Ethnobotanical Garden - Tree Landscapes and RitesFondation Jardin Ethnobotanique Kivu
The Bean : the common food
The common bean is the main food within various Congolese ethnic groups. In mountainous Kivu, beans are even considered as a source of banking for households in rural areas. They are eaten cooked, with or without oil in various combinations.
Kivu Ethnobotanical Garden - Tree, Landscapes and RitesFondation Jardin Ethnobotanique Kivu
Beans, a demanding cuisine
The absence of energy does not favor traditional cuisine in certain respects. Cooking dried beans can consume huge amounts of energy, in wood. But, it persists for the nutritional value and socio-economic significance of the bean within society.
Kivu Ethnobotanical Garden - Tree Landscapes and RitesFondation Jardin Ethnobotanique Kivu
The Chifukama, an endangered tradition
The chifukama is an endangered culinary tradition in Kivu. In this recipe, bean paste mixed with banana is eaten with vegetables, meat or fish. But the younger generation no longer values this recipe due to lack of knowledge.
Pate douce, haricot et foufou fait au sorgho, un repas traditionnel au Bushi (2021) by ako ntiboneraOriginal Source: Fondation Jardin Ethnobotanique Kivu
Culinary diversity
Combined or isolated, beans, sweet potatoes and sorghum fufu dominate the diversity of traditional cuisine in Kivu. These 3 foods are considered the masters of ceremonies among the Bashi.
Indigenous meals valorized (2018) by Marie CakupewaOriginal Source: Fondation Jardin Ethnobotanique Kivu (JEBK RDC)
Cooking bitter medicinal vegetables
To enhance the taste of certain vegetables, traditional cooking combines braised fish with certain bitter leafy vegetables such as Solanum nigrum, aubergines. The use of the oil is often very limited or prohibited to retain the medicinal properties.
Kivu Ethnobotanical GardenFondation Jardin Ethnobotanique Kivu
Sorghum paste: the most nutritious cuisine
In the mountainous Kivus, traditional cuisine is made up of a complexity of food products combining both vegetables and fish. By heavy sauces, solid sorghum paste becomes more attractive, delicious, and nutritious.
Diversity of traditional cuisine in Mountainous Kivu.Fondation Jardin Ethnobotanique Kivu
Traditional recipes at a lower cost
Traditional cuisine is often made from so-called local foods. They are drawn from the immediate environment of local populations for meals that are often simple but complex in nutrients. The combination of various plants is usual for a complete meal.
Sorghum (Mahemba) symbol of wealth and nutrition in BushiFondation Jardin Ethnobotanique Kivu
Sorghum bicolor
From the fermentation of traditional "Kasigsi" beer to fermented foods, sorghum grains dominate food rituals in mountainous Kivu. The special red paste with its seeds accompanies curdled milk, vegetables, fish etc... in Kivu.
Kivu Ethnobotanical GardenFondation Jardin Ethnobotanique Kivu
Native salt for a complete kitchen
Various native plants by their organs are industries for the traditional production of useful condiment like native salt. With the inflorescences of the oil palm and the peelings of the banana, indigenous salt is made, which is used in cooking and medicine.
Kivu Ethnobotanical Garden - Tree Landscapes and RitesFondation Jardin Ethnobotanique Kivu
Indigenous salt for special recipes
Indigenous salt (Munyu Mwenga in Mashi) comes from various plants. This salt is the basis of limbondo or lifrototo recipes (in which well-softened cassava leaves also retain their chlorophyll, and therefore their green color.
Traditional mealFondation Jardin Ethnobotanique Kivu
Traditional meal, symbol of respect
Curdled cow's milk, cassava meat and fufu are main foods in some ethnic groups such as the Bashi The meal made from these foods is shared only with those who are respected and respected
Kivu Ethnobotanical GardenFondation Jardin Ethnobotanique Kivu
Women and traditional
Traditional cuisine is characterized by the diversity of plants The social importance of food and the role of women are often best appreciated through traditional cooking
Rural women and livelihoods in the Kivu (2016) by Marie CakupewaOriginal Source: Fondation Jardin Ethnobotanique Kivu
Sustainable alternatives for preserving recipes
The sustainability of various traditional recipes is inseparable from the conservation of forests Alternative sources of energy can contribute to this and limit the exploitation of trees as a source of energy.
Marie Chakupewa, Akonkwa Ntibonera
You are all set!
Your first Culture Weekly will arrive this week.