The Country Food Similarity Index is a statistically-based attempt to quantify how similar the food in one country is relative to another. By comparing the weight of raw food ingredients used in each country, a score is assigned that reflects the degree of similarity between the respective countries. The methodology is exactly the same for each country studied.
The Most Similar Cuisines to Congolese Food
Congo has a vibrant food culture that draws inspiration from its local ingredients and traditional practices. Four of the five countries with the most similar food to the Republic of Congo are all located in Africa. They are all located in tropical regions as well. Four of the five border the Atlantic Ocean. Their diets tend to be heavily based in cassava.
- Democratic Republic of Congo shares many similarities with the Republic of Congo due to their geographical proximity and historical connections. Common foods in both countries include cassava and plantain. Both countries eat fufu, a dough-like substance made from cassava or maize, which is typically served with various stews and sauces.
- Angola is another heavily forested country on Africa’s Atlantic coast. The Republic of Congo shares a few culinary similarities with Angola, particularly in their use of ingredients. In Angola, dishes like funge made from cassava flour and served with stews are common. However, Angola has more Portuguese and Brazilian influence.
- Haiti and Congo rely on starchy staples like rice, cassava, plantains, and yams, with cornmeal and beans as essential accompaniments. These staples are the backbone of many meals and can be prepared in similar ways, like cassava-based dishes or fufu (in the Congo) and variations like tonmtonm in Haiti.
- Ivory Coast and Congo rely primarily on cassava, yams, and plantains. In the Congo, cassava is prepared as fufu or chikwangue (fermented cassava rolls), while in Ivory Coast, attiéké (fermented cassava couscous) is a popular side dish. These are often paired with various meats, stews, or sauces. These countries also use a lot of palm oil in their dishes.
- Mozambique is on the Indian Ocean, not the Atlantic Ocean, but it still has similar food ingredients to Congo. Both countries emphasize seafood in its cuisine, including prawns, fish, and shellfish. Staples such as rice, cassava, and maize are also common there. Piri-piri, a hot chili pepper, is widely used to add spice to many Mozambican meals.
Related: The 10 Most Similar Countries to the Republic of Congo
The Least Similar Cuisines to Congolese Food
The five countries with the least similar food to the Republic of Congo are all located in Asia. Their climates are also much drier. Four of the five are landlocked. With the exception of Mongolia, these countries are predominately Muslim. Their people tend to consume a much greater amount of wheat and potatoes than Congolese people. They also have far more meat in their diet.
- Turkmenistan is a Central Asian country that was once part of the Soviet Union Wheat, rice, and lamb are key components of Turkmen cuisine, and a variety of pilafs, and meat-based dishes are common. The country’s culinary traditions reflect the rich nomadic heritage of the Turkmen people, with an emphasis on hearty and filling meals.
- Uzbekistan is extremely similar to Turkmenistan. The country’s diet features a mix of traditional Uzbek and Russian dishes. Grapes and apples are two of the most popular commonly consumed fruits in Uzbekistan, unlike in the Republic of Congo where bananas and mangoes are more prevalent.
- Tajikistan is a mountainous country in Central Asia. Tajik cuisine features stews, dumplings, and bread, and the extensive use of lamb and beef, in stark contrast to the Republic of Congo. The Tajik people incorporate spices such as cumin, coriander, dill, and parsley, which are not as common in Congolese food.
- Mongolia is the most sparsely populated country. Its cold, dry climate makes it difficult to grow crops. As a result, the country relies on animal husbandry for a large portion of its food. Mongolians tend to eat much more meat from cattle, sheep, and goats than Congolese. They also eat more dairy products, especially yogurt.
- Kyrgyzstan is a mountainous country in Central Asia. Kyrgyz cuisine features stews, dumplings, and bread, and the extensive use of lamb and beef, in stark contrast to Liberia. People in Kyrgyzstan often use spices such as cumin, coriander, dill, and parsley, which are not as commonly eaten in Congo.
Related: The 10 Most Similar Countries to the Republic of Congo
Full Food Similarity Ranking of Countries and Territories
Republic of Congo’s Most Common Food Ingredients
Protein: Chicken, Demersal Fish
Fruit: Banana, Mango
Vegetable: Cassava leaves, Onion
Starch: Cassava, Wheat
Primarily based on 2020 data from the Food and Agriculture Organization of the U.N.