Congolese Chicken Mayo
D.R COngo - Central Africa
prep: 15 min - Cooking: 40 min
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Poulet Mayo is a contemporary street food staple originating from Kinshasa, Democratic Republic of Congo. Traditionally, marinated chicken is grilled over charcoal before being tossed with onions, bell peppers, and a generous coat of mayonnaise.
What I love most about Poulet Mayo is how much it represents togetherness. In Kinshasa, it’s all about sharing it outdoors — everyone reaching in for a piece amidst lively banter and spirited discussions.
Cooking it brought back a whole wave of memories for me: friends gathered, Afrobeat, Congolese rumba and Ndombolo playing in the background, a cold Skol beer on the table, and that unmistakable aroma of grilled chicken and chili drifting through the air. That pre-party ritual was always one of my favorite parts of holiday trips back home.
This was actually my first time making it myself. Since it’s such an iconic street food, I had never attempted it at home. No charcoal grill this time — just my oven, a lot of nostalgia, and a result that took me straight back.
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)
How to make this Chicken mayo
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 |
