Congolese Tumpeng

Ingredients

Congolese Tumpeng differs from its Indonesian counterpart in terms of the specific ingredients and flavors used. While the original Indonesian Tumpeng incorporates ingredients like turmeric, lemongrass, and coconut milk, Congolese Tumpeng embraces the rich flavors of Congolese cuisine, using spices such as cayenne pepper, garlic, and ginger. The accompanying dishes are also adapted to Congolese flavors, featuring grilled meats seasoned with local spices and vibrant vegetable preparations. We alse have the original recipe for Tumpeng, so you can check it out.

• 2 cups (400g) long-grain rice 2 cups (400g) long-grain rice
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 pound (450g) chicken or beef, grilled and sliced 1 pound (450g) chicken or beef, grilled and sliced
• Assorted vegetables (carrots, bell peppers, green beans, etc.), sliced and blanched Assorted vegetables (carrots, bell peppers, green beans, etc.), sliced and blanched
• Congolese hot sauce, for serving Congolese hot sauce, for serving

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 10g, 3g
• Carbohydrates (total, sugars): 60g, 2g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Rinse the rice under cold water until the water runs clear. Drain well.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant.
3. 3.
   Add the rice to the pot and stir to coat it with the onion mixture.
4. 4.
   Pour in the water and add salt, cayenne pepper, paprika, and black pepper. Stir well.
5. 5.
   Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed.
6. 6.
   Remove the pot from the heat and let it sit, covered, for 5 minutes.
7. 7.
   Fluff the rice with a fork and transfer it to a large serving platter, shaping it into a cone shape.
8. 8.
   Arrange the grilled chicken or beef slices around the rice cone, along with the blanched vegetables.
9. 9.
   Serve Congolese Tumpeng with Congolese hot sauce on the side.

Treat your ingredients with care...

• Rice — Rinse the rice thoroughly to remove excess starch for fluffier results.
• Chicken or beef — Marinate the meat with Congolese spices and allow it to rest for at least 30 minutes before grilling for enhanced flavor.

Tips & Tricks

• For added flavor, cook the rice in homemade chicken or beef broth instead of water.
• Experiment with different Congolese spices and herbs to customize the flavors according to your preference.
• Serve the Congolese Tumpeng with a side of fresh salad for a refreshing contrast.

Serving advice

To serve Congolese Tumpeng, start by slicing the cone-shaped rice mound and distributing it among the plates. Arrange the grilled meat slices and blanched vegetables around the rice. Drizzle Congolese hot sauce over the meat and vegetables for an extra kick of flavor.

Presentation advice

To create an impressive presentation, garnish the Congolese Tumpeng with colorful edible flowers, such as marigolds or nasturtiums. Additionally, you can place small bowls of Congolese hot sauce and extra spices on the table for guests to customize their flavors.