A Mosaic of Flavor: Congolese Poulet à la sauce d'arachide, Bananes plantain and Saka-Saka

This monthly series is a collaboration with the Vermont Refugee Resettlement Program. In April, we will be preparing two traditional dishes popular in the Democratic Republic of Congo. We will learn to make poulet à la sauce d'arachide, a rich chicken stew seasoned with onions, peppers, tomatoes and nutmeg and traditionally thickened with ground nuts or peanut butter. We will also make steamed plantains, which are a favorite accompaniment to the stew. We will also sample the famous Congolese dish Saka-Saka, a staple side dish made from cassava leaves, leeks, garlic and salted dry fish. Originally from Congo, Hélène Yangambi came to Burlington with her four daughters in 2014. Hélène loves to cook, but jokes that this was not always the case. When she was a teenager, she says she used to cry when her mother made her go into the kitchen to learn to cook. She learned to cook when she was 18 in preparation for getting married and now her husband and daughters confirm she is an exceptional cook. Hélène is excited to share the taste and flavors of Congolese food with class participants, especially her favorite dish, Saka-Saka.