Aut viam, inveniam, aut faciam
Democratic Republic of the Congo Travel Guide
Best time to visit
The best time to visit the DRC is during the dry season, from May to September, when the weather is more favorable for travel. The dry season offers more comfortable temperatures and less rainfall, making it easier to explore the country's natural attractions and national parks. The rainy season, from October to April, brings heavy rains that can make travel difficult, especially in rural areas with poor infrastructure. Always check the current security situation before planning a trip and consider traveling with a reputable guide or tour company for added safety.
What to expect
Language: The official language of the Democratic Republic of the Congo (DRC) is French.
Currency: The currency of the DRC is the Congolese franc (CDF).
Safety: The DRC faces significant safety challenges due to political instability, armed conflict, and crime in various regions, particularly in the eastern part of the country. The security situation can be volatile, with risks including violent crime, kidnapping, and civil unrest. Travelers should consult their government’s travel advisories, stay informed about the local security situation, and take necessary precautions. It is advisable to travel with a reputable guide or tour company and avoid traveling at night.
Cuisine: Congolese cuisine is diverse and reflects the country's rich cultural heritage. Some popular dishes include: Moambe Chicken: A traditional dish made with chicken cooked in a sauce of palm nut pulp, often served with rice, plantains, or fufu. Pondu: A dish made from cassava leaves cooked with peanuts, palm oil, and various spices, usually served with rice or fufu. Liboke: Fish or meat wrapped in banana leaves and grilled, often seasoned with local herbs and spices. Saka-Saka: A dish made from pounded cassava leaves cooked with palm oil, garlic, and peanuts, typically served with rice or fufu. Chikwangue: A staple food made from cassava flour, rolled in banana leaves and steamed, often served as an accompaniment to other dishes. Makayabu: Salted and dried fish, usually served with vegetables or sauce.