In the DRC Corn, rice and manioc meal are the basic foods of most people. The Congolese serve these foods mostly as a thick porridge and with it is a spicy sauce. Fish or meat can be added to the porridge, but most Congolese cannot afford to have it on a regular basis.
Another meal consisting of salted meats is Maguru. Often served as a stew, Maguru consists of tripe and tomato sauce. This is one of the dishes that first introduced the method of salting meat, and is therefore one of the most traditional South African foods.