A lot of the land in the Congo is used for farming; it is rich in natural resources (Customs & Cuisine of the Democratic Republic of the Congo). There is a lot of conflict over these resources and power struggles that have gone on for decades. Coffee and Palm Oil are major exports for them. Many of their crops are staples of Congolese cuisine, such as rice, cassava, plantains, yams, peas, and nuts.

Because there are so many infrastructure issues, among other things, the majority of the population lives under the poverty line, making nutrition difficult. Lots of meals are carb-heavy as the crops they grow are their main source of nutrition. Protein is hard to come by and often comes from nuts with some from caterpillars and grasshoppers.

There are some influences from the French besides the language. Congolese people often rely on street food from stands that sell local dishes and there are always baguettes. You can also buy strong espresso shots similarly to France. (How The Congo is More French Than France.)

https://www.reestablishrichmond.org/cultural-awareness-congo

https://togetherwomenrise.org/customsandcuisine/customs-cuisine-democratic-republic-of-congo/

https://thefrustratednester.com/2017/02/19/how-congo-is-more-french-than-france-and-one-way-its-a-bit-like-the-big-apple/

Famous for their chocolate, waffles, and beer, there is much more to their diet. The French-Belgian diet consists of mussels, fries, beef stew, potatoes, and bread.

However, the chocolate apparently really is something to write home about. The brands Godiva and Leonidas originated in Belgium and are now sold all over the world. Chocolate arrived in Belgium in the 17th century when the region was still a Spanish colony.

why is it so special?

"The percentage of cocoa in Belgian chocolate is higher than that of chocolate produced elsewhere. In addition, Belgian chocolate contains 100% cocoa butter," (What makes Belgian chocolates so unique?). Belgian chocolate companies are also very specific about which cocoa beans they use. They also have creative combinations of flavors and fillings.

in 2007, The Belgian Chocolate Code was developed. This ensures that any product being sold labeled as Belgian chocolate truly is. "Belgian Chocolate is defined as a mixture of ingredients that are refined and molded in Belgium (New Code to Protect Image of Belgian Chocolate).

https://www.afsusa.org/countries/belgium-french/#afs-nav-food

https://www.ovidias.com/en-be/what-makes-belgian-chocolates-so-unique#:~:text=The%20percentage%20of%20cocoa%20in,when%20eating%20our%20Belgian%20chocolates.

New Code to Protect Image of Belgian Chocolate

https://www.confectionerynews.com/Article/2008/08/14/New-code-to-protect-image-of-Belgian-chocolate