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National Dish of Democratic Republic of Congo Poulet a la Moambe - National Dishes of the World

National Dish of Democratic Republic of Congo Poulet a la Moambe

July 1, 2017  Nationalfoody Avatar
National Dish of Democratic Republic of Congo Poulet a la Moambe


chicken parts (cut into stewing pieces) 3-4 lbs.
onion (finely chopped) 1
butter 1 tbsp.
can (8 oz.) tomato sauce 1
unsalted peanut butter 1 cup
ground nutmeg 1 pinch
salt ½ tsp.
cayenne pepper ¼ tsp.
Black pepper

Poulet a la Moambe is a savory chicken stew with strong African flavors such as nutmeg and peanut butter. This dish is popular in the Democratic Republic of Congo. It is usually eaten with cooked white rice.

Directions for Preparing Poulet a la Moambe

  1. Place the chicken pieces in a soup pot.
  2. Pour in enough water to cover the meat.
  3. Season with salt and pepper.
  4. Bring to a boil, then reduce the heat and allow to simmer for one and a half hours (1:30) until the chicken is cooked.
  5. Remove the chicken with a slotted spoon and set it aside.
  6. Reserve a cup and a half of the chicken broth.
  7. Heat a separate pan and melt the butter.
  8. Sauté the chopped onion, the ground nutmeg, and the cayenne pepper together.
  9. Sprinkle in a little black pepper.
  10. Open the can of tomato sauce and pour it into the pan.
  11. Mix well for three (0:03) minutes.
  12. Place the cooked chicken into the pan
  13. Add the chicken broth that was previously reserved.
  14. Stir everything together and cover the pan with a lid.
  15. Let the stew simmer for approximately fifteen (0:15) minutes.
  16. Uncover the pan and spoon the creamy peanut butter into the stew.
  17. Preheat the oven to 350 degrees F.
  18. Remove the pan from the stove and place it into the preheated oven.
  19. Bake for thirty (0:30) minutes, uncovered.
  20. Serve this delicious chicken stew with a generous serving of warm cooked white rice.

Sauces to mix with the ingredients above can be made with tomatoes, onions, and the local aromatic herbs. Vegetable oil, together with salt, hot red chili pepper, and sweet green pepper are used to impart extra flavor. These spices are less frequently used in the far south.

Brunei National dish 




  • Avatar
    Curious homechef 3 years ago

    Interesting that Poulet à la moambé recipe doesn’t have moambe in the recipe…

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