Congo Chicken Moambe (Stew)

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

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.

Ingredients Nutrition

Directions

  1. Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
  2. Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
  3. Remove chicken and reserve 1 1/2 cups of the chicken broth.
  4. In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
  5. To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
  6. Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
  7. Serve warm with cooked rice.
Most Helpful

4 5

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!