What I Eat in the Congo

This first picture is a Congolese feast: Bukari, cabbage (the orange dish), meat, greens, and white rice. Manioc-based Bukari, on the top left there, is a staple for most people in Kamina. It's sort of like bread dough before it's cooked. You use one hand (and only one hand) to eat it. Break off a sizable portion from the big ball, roll it around in your palm until it's a wide tube, and then use your thumb and front two fingers to break off a chunk from the top of tube. Once you have the chunk in your thumb and forefingers, roll it into a ball. Then dip it in some sauce on your plate or pick up a little meat or vegetables to go with it, then put it in your mouth. It's not bad, but it's very heavy, starchy, and bland.
Dessert after every lunch and dinner: delicious fresh pineapple.
Another dinner: Fried plantains (or is that bananas?), a meat dish, a mushroom-based dish, and some white rice. Meat dishes can be beef, chicken, fish, possibly goat, and liver (of what I'm not sure).
A third dinner. Beans, a meat dish, and white rice. This seemingly tame fare put a hurtin' on me for more than 24 hours. My only not-so-delightful experience with the food since arriving in the Congo.
Breakfast every morning. Nescafe, eggs, and bread.