par Ricquier, Birgit 
;Ambouroue, Odette ;Mombaya Liwila, Nicolas
Editeur scientifique Devos, Maud;Ricquier, Birgit
Référence Cooking with Linguists: Culinary Lexicon and Recipes in Selected Bantu Languages, Musée royal de l'Afrique centrale, Tervuren, page (315)
Publication Publié, 2022
;Ambouroue, Odette ;Mombaya Liwila, NicolasEditeur scientifique Devos, Maud;Ricquier, Birgit
Référence Cooking with Linguists: Culinary Lexicon and Recipes in Selected Bantu Languages, Musée royal de l'Afrique centrale, Tervuren, page (315)
Publication Publié, 2022
Partie d'ouvrage collectif
| Résumé : | This chapter is set in the Democratic Republic of the Congo, in the tropical rainforest, along the Congo River and its tributaries between Bumba and Kisangani. Birgit Ricquier, Odette Ambouroue and Nicolas Mombaya Liwila present culinary lexicons in five languages, namely Lokele (C55), Foma (C56), Topoke (C53), Heso (C52) and Mbuza (C37). The regional menu revolves around diverse cassava preparations and oil palm products, complemented with fish from the rivers and forest ponds, greens, chicken, or forest bounty such as wild plants, bush meat or caterpillars. The recipes present staples such as a porridge of cassava and plantains (lìtúmá), cassava sticks (“chikwangue”, lòmàtà), and the preparation of greens, for instance sweet potato leaves (ɓátɛm̀ bɛĺ ɛ̀). |
