Moambe Chicken
The Democratic Republic of Congo's national dish — a rich, savoury chicken stew made with palm nut cream (moambe), tomatoes, chilli and leafy greens. One of Central and West Africa's most comforting dishes, eaten with fufu.
- Total
- 50 min
- Serves
- 6
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Season chicken with salt, pepper and a little chilli. Brown in palm oil in a large pot. Remove.
About 5 min
In the same pot, fry onion, garlic and ginger for 5 minutes. Add tomatoes; cook 10 minutes until broken down.
About 11 min
Add the palm nut cream, stock and bouillon cube. Stir to combine. Add the browned chicken and the whole scotch bonnet.
About 11 min
Simmer covered for 35–40 minutes until the chicken is very tender and the sauce has thickened. The palm nut cream gives the sauce a distinctive deep orange colour.
About 11 min
Remove the whole scotch bonnet (or leave in for more heat). Stir in spinach or cassava leaves; cook 5 minutes.
About 11 min
Taste and adjust salt. Serve with fufu (pounded yam, cassava or plantain), rice or boiled plantains. The sauce should be thick enough to cling to the fufu.
About 3 min
Nutrition per serving (estimate)
- Calories
- 560
- Protein
- 42 g
- Carbs
- 12 g
- Fat
- 38 g
- Fibre
- 3 g
- Sugar
- 5 g
- Sodium
- 760 mg
Contains: dairy
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Recipe by Boon Tools.