The Minister of Tourism represented the Democratic Republic of Congo (DRC) at the first edition of the Regional Gastronomic Tourism Forum in Africa, held from July 26 to 28 in Zimbabwe, organized by the United Nations Tourism Organization (UN Tourism).

Didier M’Pambia took the opportunity to promote Congolese gastronomy in all its diversity, stemming from the cultural uniqueness of the many ethnic groups that make up the population. In his speech at this inaugural edition dedicated to culinary arts, the Minister of Tourism praised Congolese cuisine in the following terms:

“Each region has its own culinary signature, and this diversity is both an invaluable treasure and a challenge when it comes to defining a national gastronomic identity. In the vast Congolese territory, the same dish can be prepared in more than ten different ways depending on the region.”

He placed particular emphasis on cassava, which is the staple food for Congolese people, especially the iconic dish pondu, made from cassava leaves, which varies in preparation across the country’s regions. In addition, Didier M’Pambia advocated for the certification of local cuisine, through partnerships with international culinary schools and globally renowned chefs. This aims to enhance the skills of local chefs and to contribute to the global promotion of Congolese cuisine.

Taking the floor in turn, UN Tourism Secretary-General Zurab Pololikashvili expressed the wish that the DRC no longer miss any global events, in order to position itself among the leading tourism countries in Africa. He affirmed that the country has all the necessary assets to take a leading role on the African continent, and that the new Minister of Tourism carries the important responsibility of bringing more visibility to the sector to help promote Congolese tourist destinations internationally.