Congolese-style Sope

Ingredients

In this Congolese adaptation of Sope, we incorporate traditional Congolese spices and ingredients to infuse the dish with the flavors of the target cuisine. The toppings are inspired by Congolese cuisine, featuring local vegetables, spices, and protein choices that are commonly used in Congolese cooking. This version of Sope embraces the vibrant and bold flavors of Congolese cuisine while maintaining the essence of the original dish. We alse have the original recipe for Sope, so you can check it out.

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 cup (235ml) water 1 cup (235ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ground cayenne pepper 1 teaspoon ground cayenne pepper
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground paprika 1 teaspoon ground paprika
• 1 cup (150g) diced tomatoes 1 cup (150g) diced tomatoes
• 1 cup (150g) diced bell peppers 1 cup (150g) diced bell peppers
• 1 cup (150g) cooked chicken, shredded 1 cup (150g) cooked chicken, shredded
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• Lime wedges, for serving Lime wedges, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 50g, 5g
• Protein: 18g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cornmeal, water, and salt. Mix well until a dough forms.
2. 2.
   Divide the dough into small portions and shape them into flat, round cakes.
3. 3.
   Heat the vegetable oil in a skillet over medium heat. Cook the cornmeal cakes until golden brown on both sides. Set aside.
4. 4.
   In the same skillet, sauté the onion and garlic until fragrant and translucent.
5. 5.
   Add the cayenne pepper, coriander, and paprika. Stir well to combine.
6. 6.
   Add the diced tomatoes and bell peppers. Cook until the vegetables are tender.
7. 7.
   Stir in the shredded chicken and cook for an additional 2-3 minutes.
8. 8.
   Place the cooked cornmeal cakes on a serving platter. Top each cake with the Congolese-style mixture.
9. 9.
   Garnish with fresh cilantro and serve with lime wedges on the side.

Treat your ingredients with care...

• Cornmeal — Make sure to use fine cornmeal for a smoother texture in the cornmeal cakes.
• Cayenne pepper — Adjust the amount according to your spice preference. Add more for a spicier kick.
• Bell peppers — Feel free to use a mix of different colored bell peppers for a visually appealing dish.
• Chicken — You can substitute the chicken with beef, shrimp, or tofu for a different protein option.
• Lime wedges — Squeezing fresh lime juice over the sope enhances the flavors and adds a refreshing tang.

Tips & Tricks

• To save time, you can prepare the cornmeal cakes in advance and reheat them in the oven before serving.
• Experiment with different toppings such as avocado slices, pickled onions, or grated cheese to add your own twist to the dish.
• If you prefer a milder flavor, reduce the amount of cayenne pepper or omit it altogether.
• Serve the Congolese-style Sope as a main course or as an appetizer for a larger meal.
• Don't overcrowd the skillet when cooking the cornmeal cakes to ensure they cook evenly and become crispy.

Serving advice

Serve the Congolese-style Sope warm as a main course accompanied by a fresh green salad. Alternatively, it can be served as an appetizer or snack during gatherings or parties.

Presentation advice

Arrange the cornmeal cakes on a platter and generously top them with the Congolese-style mixture. Garnish with fresh cilantro for a pop of color. Serve with lime wedges on the side for squeezing over the sope just before eating.