Chicken Moambe
Chicken Moambe – LADL Flowchart Recipe
Origin: Western Middle Africa, Congo
AKA: Moambe stew, Muamba Nsusu (if you use peanut butter)
About: This is a traditional Congolese stew made from the fruit of the African oil palm. It can be made with just about any meat, but usually chicken.
I like my stew alittle thicker, but add about a cup of water with the tomatoes if you want the dish more like a soup. I’ve also added garlic and ginger to this recipe to enhance the flavor profile, but they are a modern addition to the recipe.
Remember, the most important ingredients in this dish are the meat, onion, tomatoes, palm oil, and peanut butter/palm butter. Traditionally there weren’t many spices. You can forgo the spices and just fry the chicken in the palm oil. During hour long simmering, if you see red oil, its usually a sign that the moambe is close to finished.
Served with:
- Fried, boiled, or roasted plantains
- Fufu
- Chikwanga
- Baton de Monioc
- Rice
Additions:
- Nutmeg, 1/4 tsp, during marinade
- Red Pepper Flakes, 1 tsp, with the garlic and ginger
- Okra, 12-24 oz can
- Tomato paste, 6 oz can
- Saka-saka (Cassava leaves), 14 oz, drained
Substitutions:
- Chicken — smoked fish, wild game
- Peanut butter — moambe (palm butter), nyembwe, sauce graine, noix de palme
- Collard greens — spinach, kale, eggplant
- Palm oil — peanut oil
- Chili powder — chili pepper
- Lemon Juice — grapefruit juice
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