Congolese sampler: catfish on rice, plus spinach; fumbwa, sometimes called wild spinach; chikwangue (she-Kwahn-gah), a cassava "bread"; and safou, large-pitted, soft-fleshed sour fruit. Chikwangue, bobolo (curled atop it, in the photo below), and the still-thinner miondo (not available this day) all are made from pounded, fermented, steamed-in-a-leaf cassava. Unwrapped and sliced, they are distinguished by the different possible proportions available to chef and diner (cf. spaghetti, capellini, and angel hair).
Bantu Food Pop-Up
Maysles Documentary Center, 343 Malcolm X Blvd. (West 127th-West 128th Sts.), Manhattan
A collaboration between Bantu Tastes and Healthy Afrique
(The pop-up took place on December 21-22)