congolese Chicken Mayo Roast
D.R COngo - Central Africa
prep: 15 min - Cooking: 40 min
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Trying out Chicken Mayo (or Poulet Mayo) at home felt like stepping right back into Kinshasa. Traditionally, the chicken is grilled over flames, then wrapped with onions, bell peppers, and a generous layer of mayo so it stays unbelievably juicy.
What I love most about Poulet Mayo is how much it represents togetherness. In Kinshasa, it’s pretty common to see people sharing it outdoors, everyone reaching in for a piece while sharing lively banter and spirited discussions.
It brought back a whole wave of memories for me—friends gathered, Afro beats, Congolese rumba and Ndombolo playing in the background, a cold Skol beer on the table, and that unmistakable smell of grilled chicken and chili drifting through the air. That pre-party ritual was always one of my favorites during holiday trips back home.
This was my first time actually cooking it myself, though. Since it’s usually street food, I had never tried making it at home. No BBQ this time—just my oven and a lot of nostalgia.
And honestly? It delivered. It had that savory, flavor-packed vibe you get from a really good kebab. So here we are: my cozy, oven-roasted take on Chicken Mayo. If you’ve never tried it, here’s your sign.
Ingredients
For 3 Chicken thighs
For the topping
1/2 green or red bell pepper
1/2 red chili pepper
1/2 onion
For the marinade
1/2 chicken bouillon cube
1 big tbsp of mayonnaise
A small pinch of nutmeg
1 tsp paprika
1 tsp ground ginger
1 tbsp garlic powder
1/2 lemon juice
1 tbsp oil (optional)
Here is how I Made IT
1. I scored the chicken, placed it in a container, and added all the ingredients
Ground chicken bouillon cube, nutmeg, paprika, ginger, garlic powder, lemon juice, oil (optional)
2. I massaged the chicken until it was fully coated and let it rest in the fridge for at least 3 hours (optional)
3. After at least 3 hours, I cooked the chicken in the oven at 180°C (fan oven) for about 40 minutes.
4. Once done, I cut the chicken into bite-size pieces and placed them on baking paper.
5. I added sliced peppers, sliced onions, a pinch of salt, and a big spoonful of mayonnaise on top of the chicken, then wrapped everything “en papillote” and sealed it tightly with foil.
Bell pepper, red chilli pepper, onions, mayonaise
6. I placed the papillote back in the oven for 15 minutes.
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Chicken Mayo is most commonly enjoyed with chikwangue, a traditional fermented cassava bread that’s a staple in Congolese cuisine, or with fried plantains, for that sweet and salty combo. Both pair perfectly with the rich, smoky flavor of the chicken. But honestly, you can serve it with just about anything you like.
If you’re using boneless pieces, try tucking them into a fresh baguette to turn it into a seriously good sandwich.
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Chicken Mayo is actually a fairly recent addition to the Congolese food scene. It grew out of the busy streets of Kinshasa and, in just about a decade, became one of the city’s top street-food favorites. Its quick rise in popularity makes sense: the prep is simple, the flavors are rich, and it delivers that satisfying mix of heat, smoke, and creaminess that keeps people coming back.
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Chicken Mayo is classic Ngandas food—Ngandas being the local term for maquis-style spots, casual restaurants or drinking places where people gather to relax and eat well. If you’re ever in Kinshasa and want the full experience, that’s where you’ll find it. The atmosphere is laid-back, the food is comforting, and the vibes are always good.
Nutrional Info
APPROX. FOR 1 CHICKEN THIGHS (125G)
| Calories | Fat | Sat Fat | Carbs |
|---|---|---|---|
| 385 kcal | 23.6 g | 5.8 g | 6.7 g |
| Sugar | Fibre | Protein | Salt |
| 2.1 g | 1.4 g | 32.5 g | 1.0g |
