Diners flock to the terrace of Mother Antho Aembe's restaurant in downtown Kinshasa to enjoy "liboke", blissfully unaware of the linguistic brouhaha surrounding the Democratic Republic of Congo's national dish.
Made by grilling fish from the mighty River Congo wrapped in a banana-leaf parcel with spices, tomatoes, peppers, onions, garlic and chillies, liboke enjoys cult status across the central African country.
