In finishing our tour of the African cuisine; I have found that use of local ingredients and the application of heat were important in practically every dish. Our menu consisted of banana and chili fritters, Congo chicken soup, lamb/pork kebabs, yellow rice with raisins, grilled tilapia (we used hog snapper), African hot sauce (we used guajillo peppers), and Irio (a mash of potato, spinach, corn and peas).
The final dish was a side dish for the kebabs and it was made by simmering diced raw (skinned) potatoes, fresh spinach, sweet peas and corn. After simmering and the potatoes are tender, drain the liquid and mash the combination. It looks like baby food and it's really good! Overall the menu had a lot of heat in it and we executed it well...now on to India.