When researching the national dish of the Democratic Republic of the Congo, one of the countries represented on the Refugee Olympic Team, we found a few dishes vying for the top spot. First up was Fufu/Bukari, an almost ubiquitous cassava mash used to sop up foods. However, Fufu is popular across a wide swath of Africa, so that didn’t seem distinct enough to be a national dish. Another contender was Pondu/Saka-Saka , cassava leaves in palm oil, but it is really more of a side dish. However, after some additional sleuthing, the main course that seemed to be the most widely-accepted national dish of the DRC is Poulet à la Moambé (Chicken Moambe), which is also considered the national dish of Gambia and Angola. We understand why it is widely beloved, we have tried this hearty, peanut-y soup before and it is delicious! Chicken Moambe is made with ingredients you’ll be able to find almost anywhere – bone-in chicken, peanut butter, palm oil and tomatoes – see recipes from African American Kitchen and Chef Bolek. If you want to go the whole nine yards you can accompany it with Fufu and Pondu!