Central Africa · Soup
Supu ya Ngombe (Congolese Spiced Beef Bone Broth)
A deeply restorative Congolese bone broth simmered with marrow bones, ginger, aromatic leek, and a gentle infusion of pili-pili heat.
The story
In Eastern DR Congo, especially throughout the Kivu provinces, Supu ya Ngombe is revered as a morning reviver and an evening restorative against chilly highland air. Swahili-speaking communities simmer marrow bones slowly over charcoal embers, serving the intensely fragrant broth with boiled plantains or cassava bread. An essential technical secret is simmering whole, intact pili-pili peppers without bursting them; this imparts floral capsaicin volatile oils without overwhelming the collagen-rich soup with searing burn.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Bitekuteku (Braised Amaranth Greens with Smoked Fish)
Tender amaranth greens simmered gently with flaked smoked catfish, tomatoes, and aromatic alliums in rich red palm oil.
Gâteau de Manioc (Sweet Cassava and Coconut Pudding Cake)
A dense, decadent Congolese cassava cake infused with rich coconut milk, warm nutmeg, and caramelized edges, prized at urban holiday banquets.
Lituma (Mashed Plantain Paste)
Velvety, elastic mashed plantain dumplings beaten to a glossy sheen, designed to cradle rich Congolese river fish sauces.
Loso ya Bulayi (Congolese Seasoned Jollof-Style Rice)
Fragrant long-grain rice steamed in a rich, deeply caramelized tomato, bell pepper, and nutmeg-infused beef stock.