Ingredients
-
3 - 4
-
1/2
-
-
1/4
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
-
Directions
Congo Chicken Moambe (Stew), 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 , I made this moambe recipe for a young woman from Congo, and she said it was perfect (although, she called it something different) Didn’t change a thing and it was delicious I also attempted to make fufu to go with the dish, and although it was close, it wasn’t exact , I loved this recipe! I’ve made it four times now, and my family loves it as well Since I have a pepper allergy, I omitted the spicy stuff, but I put out a bottle of sriracha sauce for those inclined I don’t know that it’s necessary to put it in the oven It’s delicious without that step I’ve never bothered You might consider adding some spinach or kale toward the end
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Steps
|
1
Done
|
Place Chicken in a 6 Quart Soup Pot With Water to Cover; Add Salt and Pepper. |
|
2
Done
|
Bring to a Boil, Lower to Simmer and Cook For 1 to 1 1/2 Hours. |
|
3
Done
|
Remove Chicken and Reserve 1 1/2 Cups of the Chicken Broth. |
|
4
Done
|
in Another Pan, Saute Cayenne Pepper, Onion, Nutmeg, Tomato Sauce and Butter For 3 Minutes. |
|
5
Done
|
to the Pan, Add the Cooked Chicken and the 1 1/2 Cups of Reserved Broth and Simmer Covered For 15 Minutes. |
|
6
Done
|
Add Peanut Butter to Thicken, Place in a 350 Degree F. Oven For 30 Minutes, Uncovered. |
|
7
Done
|
Serve Warm With Cooked Rice. |
