Entree: Democratic Republic of the Congo – Northern Culinary Region – Poulet à la Moambe (Chicken in palm-nut and peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) red palm oil (substitute vegetable oil if unavailable)
- 1 large onion, approx. 6–8 oz (180–225 g), finely chopped
- 3 cloves garlic, approx. 5/16 oz (9 g), minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small hot pepper (scotch bonnet or habanero), seeded and minced, or 1 tsp (5 g) chili paste, optional
- 1 cup (240 g) moambe (palm nut paste or canned palm nut concentrate)
- 1/4 cup (60 g) unsweetened peanut butter (or 1/4 cup (60 ml) ground roasted peanuts)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) chicken stock or water
- 1 bay leaf
- 1 tsp (5 g) bouillon powder or 1 cube (optional)
- 1 tbsp (15 ml) lemon juice or tamarind water
- 1 tbsp (12 g) brown sugar (to balance acidity)
- Fresh parsley or cilantro for garnish

Steamed rice to serve
- 2 cups (370 g) long-grain white rice
- 4 cups (960 ml) water
- 1/2 tsp (3 g) salt

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3.5 lb (1.6 kg)
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) black pepper
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) red palm oil (substitute vegetable oil if unavailable)
- 1 large onion, approx. 6–8 oz (180–225 g), finely chopped
- 3 cloves garlic, approx. 9 g, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 small hot pepper (scotch bonnet or habanero), seeded and minced, or 1 tsp (5 g) chili paste, optional
- 1 cup (240 g) moambe (palm nut paste or canned palm nut concentrate)
- 1/4 cup (60 g) unsweetened peanut butter (or 1/4 cup ground roasted peanuts)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) chicken stock or water
- 1 bay leaf
- 1 tsp (5 g) bouillon powder or 1 cube (optional)
- 1 tbsp (15 ml) lemon juice or tamarind water
- 1 tbsp (12 g) brown sugar (to balance acidity)
- Fresh parsley or cilantro for garnish

Steamed rice to serve
- 2 cups (370 g) long-grain white rice
- 4 cups (960 ml) water
- 1/2 tsp (3 g) salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Season the chicken pieces with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) pepper. In a large heavy pot, heat 2 tbsp (30 ml) vegetable oil and 1 tbsp (15 ml) red palm oil over medium-high heat. Brown the chicken in batches until golden on all sides, about 4–5 minutes per side. Remove and set aside.
2. Reduce heat to medium, add chopped onion, and sauté until soft and translucent, about 6–8 minutes. Add minced garlic, grated ginger, and minced hot pepper and cook 1–2 minutes more until fragrant.
3. Stir in 1 cup (240 ml) moambe (palm nut paste), 1/4 cup (60 ml) peanut butter, and 2 tbsp (30 ml) tomato paste; let the mixture sizzle briefly to combine flavors, about 2 minutes.
4. Return the browned chicken to the pot. Add 2 cups (480 ml) chicken stock, 1 bay leaf, and 1 tsp (5 ml) bouillon powder or cube if using. Bring to a gentle simmer, cover, and cook on low heat for 30–40 minutes, until chicken is cooked through and tender. Stir occasionally to prevent sticking.
5. Taste the sauce and finish with 1 tbsp (15 ml) lemon juice and 1 tbsp (15 ml) brown sugar; adjust salt and heat if necessary. If the sauce is too thick, add a splash of stock; if too thin, simmer uncovered to reduce to desired consistency.
6. Meanwhile rinse the rice and combine 2 cups (370 g) rice with 4 cups (960 ml) water and 1/2 tsp (2.5 ml) salt in a saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes, until water is absorbed. Fluff with a fork.
7. Remove bay leaf, transfer chicken and sauce to a serving dish, garnish with chopped parsley or cilantro, and serve hot with steamed rice or fufu.

1. Season the chicken pieces with 1 tsp salt and 1/2 tsp pepper. In a large heavy pot, heat 2 tbsp vegetable oil and 1 tbsp red palm oil over medium-high heat. Brown the chicken in batches until golden on all sides, about 4–5 minutes per side. Remove and set aside.
2. Reduce heat to medium, add chopped onion, and sauté until soft and translucent, about 6–8 minutes. Add minced garlic, grated ginger, and minced hot pepper and cook 1–2 minutes more until fragrant.
3. Stir in 1 cup moambe (palm nut paste), 1/4 cup peanut butter, and 2 tbsp tomato paste; let the mixture sizzle briefly to combine flavors, about 2 minutes.
4. Return the browned chicken to the pot. Add 2 cups chicken stock, 1 bay leaf, and 1 tsp bouillon powder or cube if using. Bring to a gentle simmer, cover, and cook on low heat for 30–40 minutes, until chicken is cooked through and tender. Stir occasionally to prevent sticking.
5. Taste the sauce and finish with 1 tbsp lemon juice and 1 tbsp brown sugar; adjust salt and heat if necessary. If the sauce is too thick, add a splash of stock; if too thin, simmer uncovered to reduce to desired consistency.
6. Meanwhile rinse the rice and combine 2 cups (370 g) rice with 4 cups (960 ml) water and 1/2 tsp salt in a saucepan. Bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes, until water is absorbed. Fluff with a fork.
7. Remove bay leaf, transfer chicken and sauce to a serving dish, garnish with chopped parsley or cilantro, and serve hot with steamed rice or fufu.