Moambe chicken?

Question

Some recipes please.
Thank you!

Answer 1

Easy...
btw, i remember a small restaurant in Brussels in the 50's serving a delicious moambe. It was run by a belgian Congo expat... Don't remember his (or his restaurant's) name though...

For recipes, see here:
http://www.moambe.com/
http://www.congocookbook.com/c0004.html
http://search.yahoo.com/search?p=moambe&ei=UTF-8&rls=org.mozilla:en-US:official&fr=moz2

Answer 2

CHICKEN MOAMBE


Chicken Moambe has been called the "National Dish of the Congo." There are many different variations of the dish. This recipe is easy to double or triple as needed. If you use chicken drummettes instead of a whole chicken, this recipe becomes an inexpensive buffet dish.



2 (3-pound) chickens, disjointed
2 teaspoons salt
1 teaspoon ground red pepper
3 tablespoons butter
2 yellow onions, minced
½ teaspoon nutmeg
2½ cups tomato sauce
1 cup peanut butter



Season the chicken with the salt and the ground red pepper. Place the seasoned chicken pieces in a large pot. Cover the pieces with water, bring to a boil, cover, reduce heat to a simmer and cook until tender, 45 minutes to 1 hour. Melt the butter in a large saucepan. Add the onions and sauté until golden brown, about 5 minutes. Add the tomato sauce and nutmeg and simmer uncovered for about 5 minutes. Remove a cup of the tomato sauce and reserve. Add the chicken and simmer over low heat, covered, for about 5 minutes. In a medium bowl, combine the reserved tomato sauce with the peanut butter until smooth and slightly liquified. Add the peanut butter mixture to the pan to thicken the sauce and simmer uncovered for another 10 minutes.



Serves 8.



country : Congo

course : poultry dish

Answer 3

Chicken Moambe

I picked up this recipe from a couple of friends of mine who love exotic dishes, and claimed this is the national dish of Zaire. I modified the original to be easier to prepare. People are surprised that the combination of tomato and peanut flavors goes so well together, and often reject it on first reading. I haven't run into anyone yet who didn't like it when they tried it.

Ingredients:

6 boneless, skinless chicken breasts
3 tablespoons peanut oil
2 medium onions, coarsely chopped
3 bay leaves
1 can chicken broth
1 24 oz can whole tomatoes, chopped, with liquid
2 tablespoons Asian garlic-chili paste (can cut in half for less spicy dish, but it's not necessary)
4 tablespoons extra crunchy peanut butter

Optional:
¼ - ½ cup unsalted peanuts sprinkled on top at end of cooking
4 sliced green onions sprinkled on top before serving

Procedure:

1. Season chicken with salt and pepper
2. Sauté chicken (medium-high heat) in peanut oil until golden on outside, set aside and tent with aluminum foil.
3. Add onions and bay leaves to the skillet and continue cooking until onions are slightly browned
4. Stir in broth, tomatoes, and chili paste, simmer 5 minutes.
5. Slice chicken breasts in half (optional), and return to skillet.
6. Stir in peanut butter, and some freshly ground pepper, cover and simmer until chicken is tender and flavors are mixed (15 minutes or so).
7. Serve over rice and sprinkle peanuts and green onions on each portion