Congo Chicken Moambe Stew
Dive into the rich, comforting flavors of Congo Chicken Moambe Stew, a beloved Central African dish that’s packed with bold, hearty ingredients. Tender chicken drumsticks are simmered in a velvety peanut butter and tomato-based sauce, infused with aromatic spices like smoked paprika, cumin, and chili powder for a deeply satisfying taste. Fresh ginger, garlic, and onions bring depth to the stew, while optional spinach adds a burst of vibrant color and nutrition. Perfectly paired with steamed rice or traditional cassava fufu, this one-pot marvel offers a taste of Congo's vibrant culinary heritage. Simple to prepare yet profoundly flavorful, this stew is a must-try for anyone seeking global comfort food at its finest.
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Recipe Information
Ingredients
- 6 pieces chicken drumsticks or thighs
- 1 large onion
- 3 garlic cloves
- 1 inch fresh ginger
- 2 large tomatoes
- 2 tablespoons tomato paste
- 1 cup natural peanut butter
- 2 tablespoons vegetable oil
- 2 cups chicken stock
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 2 cups spinach (optional)
- 1 portion per person rice or cassava fufu (to serve)
Instructions
Season the chicken pieces with salt and black pepper on both sides.
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the chicken pieces and brown them on both sides, about 4-5 minutes per side. Remove the chicken and set aside.
Chop the onion into small pieces, mince the garlic, and grate the ginger. In the same pot, sauté the onion for 3-4 minutes until it becomes translucent. Add the garlic and ginger, and cook for another minute until fragrant.
Dice the tomatoes and add them to the pot along with the tomato paste. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and form a saucy base.
Stir in the smoked paprika, ground cumin, and chili powder. Mix well to coat the tomato base with the spices.
Return the browned chicken pieces to the pot. Pour in the chicken stock and add the bay leaf. Bring the mixture to a simmer.
In a separate bowl, mix the peanut butter with a small amount of warm water to loosen it, creating a smooth paste. Add this peanut butter mixture to the pot and stir to combine evenly.
Cover the pot with a lid and simmer on low heat for 35-40 minutes, stirring occasionally to prevent sticking. The chicken should be tender and the sauce thick and flavorful.
If using spinach, stir it into the stew during the last 5 minutes of cooking until wilted.
Taste and adjust the seasoning with additional salt, pepper, or spices if necessary.
Remove the bay leaf and serve hot over rice or alongside cassava fufu for a traditional touch.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.2 g | 64% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 697 mg | 30% | |
| Total Carbohydrate | 45.9 g | 17% | |
| Dietary Fiber | 8.0 g | 28% | |
| Total Sugars | 9.8 g | ||
| Protein | 52.6 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 157 mg | 12% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 1341 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
