Congo Chicken Moambe (Stew) |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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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. Ingredients:
3 -4 lbs chicken parts, cut in serving pieces |
1/2 teaspoon salt |
black pepper |
1/4 teaspoon cayenne pepper |
1 onion, minced |
1 dash nutmeg |
1 (8 ounce) can tomato sauce |
1 tablespoon butter |
1 cup peanut butter, creamy and unsalted |
Directions:
1. Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
2. Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
3. Remove chicken and reserve 1 1/2 cups of the chicken broth.
4. In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
5. To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
6. Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
7. Serve warm with cooked rice.
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