Congo Chicken Moambe (Stew)
"Adapted from Bill Odarty's cookbook called "A Sahara of African Cooking." I found this in " Down Jersey Cooking" submitted by Joyce Williams who has been researching her African-American roots. She said that when she prepared this recipe and served it at a church supper, it was so good, she got a marriage proposal...and his wife was standing right next to him! Moambe means stew in central Africa."
- Ready In:
- 2hrs 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 3 -4 lbs chicken parts, cut in serving pieces
- 1⁄2 teaspoon salt
- black pepper
- 1⁄4 teaspoon cayenne pepper
- 1 onion, minced
- 1 dash nutmeg
- 1 (8 ounce) can tomato sauce
- 1 tablespoon butter
- 1 cup peanut butter, creamy and unsalted
directions
- Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
- Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
- Remove chicken and reserve 1 1/2 cups of the chicken broth.
- In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
- To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
- Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
- Serve warm with cooked rice.
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Reviews
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I made this moambe recipe for a young woman from Congo, and she said it was perfect (although, she called it something different). Didn't change a thing and it was delicious. I also attempted to make fufu to go with the dish, and although it was close, it wasn't exact.
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I loved this recipe! I've made it four times now, and my family loves it as well. Since I have a pepper allergy, I omitted the spicy stuff, but I put out a bottle of sriracha sauce for those inclined. I don't know that it's necessary to put it in the oven. It's delicious without that step. I've never bothered. You might consider adding some spinach or kale toward the end.
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This was an extremely good stew! I made a few changes to save time. I used skinned chicken thighs and didn't boil them at all. I used chicken broth I'd already got and simply cooked the whole lot in the oven for the 30 minutes. The chicken was done beautifully so I think the simmering for over an hour stage can be safely left out if you already have broth to hand. Other half loved the strew - beautifully nutty and spicey. Will cook again!
RECIPE SUBMITTED BY
<p>I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! <br /> <br />I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. <br /> <br />I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! <br /> <br />Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. <br /> <br />For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). <br /> <br />The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin</p>
