2 hrs 15 mins
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.
My Private Note
Units: US | Metric
- 1Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
- 2Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
- 3Remove chicken and reserve 1 1/2 cups of the chicken broth.
- 4In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
- 5To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
- 6Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
- 7Serve warm with cooked rice.
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Nutritional Facts for Congo Chicken Moambe (Stew)
Serving Size: 1 (303 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 768.6
- Calories from Fat 458
- Total Fat 50.9 g
- Saturated Fat 13.2 g
- Cholesterol 181.3 mg
- Sodium 769.1 mg
- Total Carbohydrate 13.1 g
- Dietary Fiber 3.4 g
- Sugars 6.3 g
- Protein 66.1 g