Margarita's International Recipes
Chicken moambe (also known as "mwambe", "mwamba", "mouamba" or "muamba") is the national dish of the both the Republic of the Congo and the Democratic Republic of the Congo, and is enjoyed throughout Central Africa as well. At its very basic, a mwambe is a stew cooked in palm oil, but there are many versions and in Congolese cuisine, peanuts are often substituted or added to the palm oil. This particular version is peanut-based and it's many similar to the many peanut stews that you find throughout Western & Central Africa as well as the Caribbean.
This version is pretty simple to make and quite tasty, everyone at home liked it. I followed the recipe closely but I didn't have any fresh ginger so I used some ginger powder instead. I also used canned tomato puree instead of making my own, which meant I had to add some water. It was good, but I think it'd have been better with the fresh ginger.
I also followed custom and served this dish with white rice and plantain chips (made by frying plantain slices).
- 3 lbs chicken parts
- 6 Tbsp. peanut oil, divided
- 2 onions, chopped
- 1 can tomato puree
- 1 6 oz can tomato paste
- 3 cloves garlic, chopped
- 3 green onions, chopped
- 1 Tbsp. grated ginger root
- 1 tsp. red pepper flakes
- salt to taste
- 1 cup water
- 1/2 cup natural peanut butter
Wash chicken and pat dry. Heat 4 Tbsp. peaut oil in a large pot over high heat. Brown the chicken on both sides, working in batches if needed. Remove the chicken and set aside.
Add the remaining oil and turn down the temperature to medium-low. Add the onions and saute until golden. Add the tomato puree, tomato paste, garlic, green onions, ginger, red pepper flakes, salt and water and mix well. Return chicken to the pot and mix again. Turn heat to high, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes.
Remove 1 cup of sauce from the pot and mix with the peanut butter. Return mixture to pot and mix well. Cook uncovered for an additional 10 minutes or until the chicken is done.
Adapted from a recipe at Cyberpages International.
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