Lake Isle Press

Congolese Chicken Moambe

Chicken moambe has been called the national dish of the Congo. A delicious example of African cooking at its finest!

Congolese Chicken Moambe


  • 1 (3-pound) boiler/fryer chicken, quartered
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon butter
  • 1 onion, minced
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup canned tomato sauce
  • 1/2 cup smooth peanut butter
  • 1 cup white rice


Season the chicken with the salt and cayenne pepper and put it in a large pot.  Pour in enough water to just cover the chicken completely.  Heat the water to just under a boil over medium-high heat.  Reduce the heat to a very low simmer, so that 1 or 2 bubbles bread the surface of the broth about once a minute.  Sim any fat and scum from the surface with a ladle, large spoon, or skimmer.  Cover and cook about 1 hour, or until the chicken is cooked through but not dry.  Reserve the chicken stock and use it to cook the rice.

In a large saucepan, melt the butter over medium-high heat, and saute the onion until golden brown.  Add the nutmeg and tomato sauce and simmer about 5 minutes.  Add the chicken and simmer over low heat, covered, about 15 minutes. 

Place the peanut butter in a small bowl and microwave it until slightly liquefied, about 2 minutes.  Stir the peanut butter into the tomato sauce and simmer another 10 minutes.

Place 2 cups of the reserved stock and the rice in a pot and bring to a boil.  Cover, reduce heat to low, and cook without uncovering the pot, for 15 minutes.  Let stand uncovered for 5 minutes before serving.

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