Restaurant Chez Dodo Les Retrouvailles

Panga fish pieces seasoned with spices and cooked to reveal rich flavors. The flesh is tender and juicy. Served with a side of your choice for a complete meal.

Five chicken wings marinated in spices and grilled or fried. The skin is crispy and the meat is flavorful. Ideal for eating with your hands.

Three generously spiced chicken drumsticks. Tender meat that falls off the bone easily. Served with rice or plantains for a satisfying meal.

Panga fish, whole or fillet, marinated and oven-baked. A healthy preparation that keeps the fish moist. Served hot with your choice of side dish.

Capitaine fish, prized for its fine, white flesh, marinated and oven-baked. Delicate flavor enhanced by the homemade marinade. A classic and refined choice.

Whole tilapia marinated and braised in the oven. This freshwater fish has firm flesh and a mild flavor. Delicious with chikwangue or plantains.

Traditional dish of desalted salted cod simmered in a rich onion and pepper sauce. Intense flavor and melt-in-your-mouth texture. A must-try in Congolese cuisine.

Half a chicken marinated in spices then roasted in the oven until golden. The meat is juicy and fragrant. Served generously with your favorite side dish.

Marinated goat meat pieces grilled over charcoal. A very popular street food specialty, offering flavorful and slightly firm meat. Delicious with plantains.

Five tender beef skewers, marinated and grilled. They have a smoky and spicy flavor. Perfect for grilled meat lovers.

Marinated pork meat cooked over charcoal. The meat is rich, juicy, and well-seasoned. A comforting dish served with your choice of side dish.

A stew of simmered spinach, often prepared with a little oil and aromatics. A nutritious and flavorful vegetarian option. Can be eaten as a main dish or side.

Beans slowly simmered in a creamy and seasoned tomato sauce. A hearty and flavorful dish, often eaten with rice or semolina.

Iconic Central African dish made from pounded cassava leaves. It has a thick texture and a deep herbaceous flavor, here enriched with eggplants and spices. Must be enjoyed with fufu or rice.

Gnetum africanum leaves (fumbwa) cooked in a creamy sauce made from peanut butter. A delicious blend of nutty and green flavors. Rich and creamy.

Steamed white rice, simple and light. The perfect neutral accompaniment for saucy dishes.

Rice cooked with tomato and spices, giving it a reddish color and more flavor. Tasty even when eaten alone.

Fried slices of ripe plantain. They are golden, slightly crispy on the outside, and soft and sweet on the inside. A beloved classic.

Fermented cassava bread steamed in leaves. It has a dense, chewy texture and a slightly sour taste. Ideal for accompanying stews and grilled dishes.

Firm and smooth dough made from flour (often corn or cassava), also called Fufu. It is eaten with fingers by forming balls to scoop up the sauce.

A slice of pie with a crunchy base, a creamy filling, and chunks of Daim chocolate caramel. Rich and sweet.

Six small fried dough balls, golden and fluffy (Micate type). Sprinkled with sugar or served plain. A comforting sweetness.

An extra sauce or powder to enhance your fritters or desserts.