Moambe Chicken (Congo Poulet Moambe)
is a savory and versatile Congolese chicken dish that has an exciting and unique taste!
- 2 lbs chicken drumsticks
- 1/2 onion
- 2 cloves garlic
- 1 cup tomato sauce
- 3 tbsp peanut butter (substitute with palm nut concentrate)
- 1/2 cup palm oil ( for frying, substitute with olive oil)
- 1/2 tsp cayenne pepper
- 1 tsp bouillon powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- Wash and pat dry the chicken drumsticks.
- Add palm oil (or olive oil) to a large pan and brown the chicken on both sides.
- Chop onions and mince garlic, and set aside.
- Saute onions and garlic in palm oil (substitute with olive oil).
- Add tomato sauce, cayenne pepper, bouillon, paprika and salt.
- Add the chicken and stir.
- Bring to a boil and simmer on low heat for 15 minutes.
- Add a little water if it's getting dry.
- Take out the chicken and add peanut butter to the sauce.
- Stir till the peanut butter is well mixed in.
- Add the chicken and simmer for 5-10 minutes on low heat.
Moambe chicken is a delightfully tasty chicken dish native to Central Africa. As well called ‘Poulet Moambe,’ this savory dish is deemed the national dish of both Congos – The Republic of Congo and the Democratic Republic of the Congo. Interestingly, Moambe chicken is also considered the national dish of Angola (moamba de galinha) and Gabon (poulet nyembwe).
It is also a household name in Belgium. This lip-smacking dish is so beloved by many that countries claim it as theirs.
What makes this delicacy so great? Moambe chicken stew is primarily made with chicken cooked with peanut butter, palm oil, garlic, tomato sauce, and spices.
These components might seem like your everyday components. Even so, when cooked together, they transform simple components into finger-licking, drool-causing, and irresistible deliciousness.
Ingredients Used
- Chicken drumsticks: For this recipe, you can use almost any part of a chicken. I prefer to use drumsticks for this.
- Peanut butter: You can use roasted peanuts ground into a paste if no sugar-free, organic peanut butter is available. This recipe is traditionally made with palm nut concentrate but I used peanut butter instead. - Palm oil: This gives the chicken its rich red color and adds flavor, but you can use olive oil as a substitute.
- Aromatics: Onions, garlic. - Spices: Cayenne pepper, bouillon powder, smoked paprika, and salt.
- Tomato sauce: You can use a bit of tomato paste diluted with some water.
How To Make Moambe Chicken
- Wash and pat the chicken dry.
- Add palm oil (or olive oil) to a large pan and brown the chicken on both sides. - Chop onions and mince garlic, and set aside.
In a separate pan, saute onions and garlic in palm oil (or olive oil). - Add tomato sauce, cayenne pepper, bouillon, paprika and salt.
- Add the chicken and stir. Bring to a boil and simmer on low heat for 15 minutes, stirring frequently.
- Add a little water if it gets dry. - Take out the chicken and add peanut butter to the sauce.
Stir till the peanut butter is well mixed in. - Add the chicken and simmer for 5-10 minutes on low heat.
Storing and Reheating
Moambe chicken stew will remain fresh if stored in the refrigerator for about three to five days. To keep it longer, you can freeze for about two months.
Bring it out of the freezer to reheat and let it thaw fully before reheating it on low heat. Watch it on the fire and turn it intermittently with a spoon so it doesn’t burn. What can I eat this recipe with?
Moambe chicken stew can be eaten with any meal that calls for stew. For example, you can pair it with rice, plantain, boiled yams, spaghetti, or potatoes. That said, enjoy this healthy and tasty chicken stew with cauliflower rice or shirataki noodles for a low-carb alternative.
Tips and variations
- If you prefer not to fry the chicken in oil, you can use an air fryer instead or bake it in an oven. - If you’re a fan of spicy food like I am, you can add a habanero pepper while cookery.
Skip the pepper altogether if you don’t like spicy food. Check out these other delicious chicken recipes!
Moambe Chicken (Congo Poulet Moambe)
- 2 lbs chicken drumsticks - 3 tbsp peanut butter substitute with palm nut concentrate
- 1/2 cup palm oil for frying, substitute with olive oil - Wash and pat dry the chicken drumsticks.2 lbs chicken drumsticks - Add palm oil (or olive oil) to a large pan and brown the chicken on both sides.1/2 cup palm oil
- Chop onions and mince garlic, and set aside.1/2 onion, 2 cloves garlic - Saute onions and garlic in palm oil (substitute with olive oil). - Add tomato sauce, cayenne pepper, bouillon, paprika and salt.1 cup tomato sauce, 1/2 tsp cayenne pepper, 1 tsp bouillon powder, 1/2 tsp smoked paprika, 1/2 tsp salt
- Add the chicken and stir. - Bring to a boil and simmer on low heat for 15 minutes.
- Add a little water if it’s getting dry. - Take out the chicken and add peanut butter to the sauce.3 tbsp peanut butter - Stir till the peanut butter is well mixed in.
- Add the chicken and simmer for 5-10 minutes on low heat. - If you prefer not to fry the chicken in oil, you can use an air fryer instead or bake it in an oven. - If you’re a fan of spicy food like I am, you can add a habanero pepper while preparation.
Skip the pepper altogether if you don’t like spicy food.
