Moambe Chicken Recipe: A Taste of Africa
Moambe Chicken, also known as Poulet Moambe, is a beloved dish hailing from Central Africa, particularly the Democratic Republic of Congo. This flavorful and aromatic dish combines chicken with a rich, nutty sauce made from palm nuts and a blend of spices. If you’re ready to embark on a culinary journey to Central Africa, follow this step-by-step Moambe Chicken recipe to create a taste sensation in your own kitchen.
Ingredients You’ll Need
For the Moambe Sauce
- 2 cups of palm nut cream or palm fruit pulp
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 1 tomato, diced
- 1 scotch bonnet pepper (adjust to your spice preference)
- 1/2 cup of ground peanuts
- 1/2 cup of peanut butter
- 1/4 cup of vegetable oil
- 1 teaspoon of paprika
- 1 teaspoon of cayenne pepper
- Salt and pepper to taste
- 1 cup of chicken broth
- 2 pounds of chicken pieces (legs and thighs recommended)
- Cooked white rice or fufu (traditional African side dish)
Preparing the Chicken
- Start by seasoning the chicken pieces with salt, pepper, paprika, and cayenne pepper. Allow them to marinate for at least 30 minutes for enhanced flavor.
- Heat the vegetable oil in a large, heavy-bottomed pot over medium-high heat. Add the chicken pieces and brown them on all sides until they develop a golden crust. Once browned, remove the chicken and set it aside.
Making the Moambe Sauce
- In the same pot, add the chopped onion, minced garlic, and diced red bell pepper. Sauté them until they become fragrant and slightly softened.
- Stir in the ground peanuts and peanut butter. Continue to cook for a few minutes, allowing the mixture to thicken.
- Add the palm nut cream or pulp to the pot and stir well to combine. This is the heart of the Moambe sauce.
- Return the browned chicken pieces to the pot and add the diced tomato and scotch bonnet pepper for a touch of heat.
- Pour in the chicken broth to create a smooth and creamy consistency in the sauce.
- Season with salt and pepper to taste, and then reduce the heat to low. Allow the Moambe sauce to simmer for about 30-40 minutes, or until the chicken is tender and cooked through.
Serving Your Moambe Chicken
- Traditionally, Moambe Chicken is served with cooked white rice or fufu. Spoon the flavorful sauce over the chicken and the side dish of your choice.
- Garnish with fresh cilantro or parsley for a burst of color and freshness.
Moambe Chicken is a true celebration of Central African flavors, bringing together the richness of palm nuts, the heat of spices, and the succulence of chicken. This dish is not only delicious but also a cultural experience that allows you to explore the diverse culinary traditions of Africa. Prepare it for a special occasion or whenever you’re craving a taste of the exotic. Enjoy your homemade Moambe Chicken!
1. Where can I find palm nut cream or palm fruit pulp?
You can typically find these ingredients in specialty African or international grocery stores. You can also explore online retailers for sourcing options.
2. Is Moambe Chicken very spicy?
The spice level can be adjusted to your preference by controlling the amount of scotch bonnet pepper used. You can remove the seeds for a milder flavor or leave them in for extra heat.
3. Can I use boneless chicken for this recipe?
Certainly! You can use boneless chicken thighs or breast if you prefer boneless meat. Adjust the cooking time accordingly as boneless pieces may cook faster.
4. What is fufu, and how is it prepared?
Fufu is a starchy side dish made from cassava, plantains, or yams. It’s typically pounded until smooth and served as an accompaniment to many African dishes. You can find pre-packaged fufu in some stores or try making it from scratch using traditional recipes.
5. Can I make Moambe Chicken in advance?
Moambe Chicken tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator and reheat gently before serving.
- 2 lbs chicken drumsticks
- ½ onion
- 2 cloves garlic
- 1 cup tomato sauce
- 3 tablespoon peanut butter substitute with palm nut concentrate
- ½ cup palm oil for frying, substitute with olive oil
- ½ teaspoon cayenne pepper
- 1 teaspoon bouillon powder
- ½ teaspoon salt
- ½ teaspoon paprika
- pepper flakes optional garnish
Wash and pat dry the chicken drumsticks.
Add palm oil (or olive oil) to a large pan and brown the chicken on both sides.
Chop onions and mince garlic, and set aside.
Saute onions and garlic in palm oil (substitute with olive oil).
Add tomato sauce, cayenne pepper, bouillon, paprika and salt.
Add the chicken and stir.
Bring to a boil and simmer on low heat for 15 minutes.
Add a little water if it's getting dry.
Take out the chicken and add peanut butter to the sauce.
Stir till the peanut butter is well mixed in.
Add the chicken and simmer for 5-10 minutes on low heat.
This recipe serves 8 and contains 3 net carbs per serving.
- If you prefer not to fry the chicken in oil, you can use an air fryer instead or bake it in an oven.
- If you're a fan of spicy food like I am, you can add a habanero pepper while cooking. Skip the pepper altogether if you don't like spicy food.
Nutrition InformationYield 1 Serving Size 6
Amount Per ServingCalories 3647Total Fat 274gSaturated Fat 90gTrans Fat 0gUnsaturated Fat 163gCholesterol 1152mgSodium 4094mgCarbohydrates 52gFiber 14gSugar 18gProtein 250g
The information contained herein is subject to change.