Kosa Kosa (Braised Jumbo River Prawns with Chili and Garlic)

The story

Kosa Kosa takes its name from the colossal freshwater river prawns harvested from the turbulent rapids of the lower Congo River and Pool Malebo. In Kinshasa and Kongo Central, this dish constitutes the pinnacle of festive riverside dining, celebrated in open-air 'nganda' eateries alongside cold palm wine or beer. The intense depth of the dish relies on high-heat searing in unrefined red palm oil, which extracts carotenoids and shrimp head essences directly into the braising sauce. Historically, the best river fishermen seasoned their catch exclusively with wild forest peppers and crushed wild garlic buds.

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