Monday, February 3, 2014

Congo Chicken Moambe Stew

This past week, the boyfriend drew the country of Congo for the ethnic cuisine part of the challenge of 2014.  Not much is published on the food of Congo, but from what I did research, it made me realize that I could never be a vegetarian in Congo.  Vegetarianism isn't a known commodity in Central Africa as growing any sort of fresh crops is incredibly difficult.

However, root vegetables such as cassava and sweet potato are typical side dishes to a meat dish.  For this dish, I found a Congo Chicken Moambe Stew.  This is one you certainly have to allot two and a half hours to prepare and cook.

Congo Chicken Moambe Stew -- Oalala of
Prep time: 15 minutes
Cook time: 2 hours

1-1 1/3 lbs chicken parts -- cut into serving pieces
Congo Chicken Moambe (stew)
1/4 tsp of salt
1/3 tsp of pepper
1/8 tsp of cayenne pepper
1/3 onion--minced
1/3 dash of nutmeg
1 (2 2/3 oz) can of tomato sauce
1/3 Tbs of butter
1/3 c of peanut butter -- creamy and unsalted

1. Place chicken in a 6 quart soup pot with water to cover -- add salt and pepper
2. Bring to a boil, lower to a simmer and cook 1 to 1 1/2 hours
3. Remove chicken and reserve 1 1/2 cups of the chicken broth
4. In another pan, sate cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes
5. To the pan, add the cooked chicken and 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

Out of all the chicken dishes I have prepared, this had to be the tastiest, aside from the roasted chicken I did from Thomas Keller's toolbox.  The mildness of the peanut butter and tomato sauce really pulled this chicken to another degree.

Next week, we'll explore the Searchlight Recipe Book (c) 1943.