Moambe Chicken (Congo Poulet Moambe)

Disclaimer: This post contains a recipe highlighting a different country or culture. While I strive for authenticity, I sometimes need to make adjustments to recipes due to ingredient availability.  

It’s time for Eat the World and we’re headed to the Congo.  African countries are always a challenge for me, so I was excited to take this one on!

I found a fantastic chicken recipe that I knew the whole family would enjoy….as long as they didn’t realize there was peanut butter in it until after they ate!

So funny story.  Hubs spotted me adding the peanut butter to the sauce in the final step (but I wasn’t worried about him - he is a very adventurous and open-minded eater).  The kids meanwhile, were nearby, doing their homework at the kitchen table.

Suddenly Spud pipes up, “You should make peanut butter cookies, I really like those”.  I make vague promises and continue cooking.

After we are nearly done, I reveal that the recipe comes from the Congo and my surprise that it was eaten with no comment.  At which time Spud pipes up, “It’s spicy” and Hubs says, “Way to go, did you really want comments?”

Haha.  I then revealed that there was peanut butter in the sauce and Spud exclaimed, “I knew it!  I thought it smelled like peanut butter cookies but that seemed weird because I knew you weren’t making them!”  Dude heartily agreed, having also smelled the peanut butter.  

Hahaha!  So much for stealth!  At least they both ate it!  And yes, I am planning to make peanut butter cookies this week!

Check out all the wonderful Congolese dishes prepared by fellow Eat the World members and share with #eattheworld. Find out how to join Eat the World here and have fun exploring a country a month in the kitchen with us! 

Amy’s Cooking Adventures: Moambe Chicken (Congo Poulet Moambe) 
Pandemonium Noshery: Dongo Dongo 
Sneha’s Recipe: Kuku Paka 

A Day in the Life on the Farm: Kachumbari

Moambe Chicken (Congo Poulet Moambe)

Adapted from Low Carb Africa

2 tablespoons olive oil, divided

2 pounds boneless skinless chicken breasts

½ onion, diced

2 cloves garlic, minced

1 (8 ounce) can tomato sauce

1 teaspoon chicken bouillon powder

½ teaspoon smoked paprika

¼ teaspoon cayenne pepper

¼ teaspoon black pepper

2 tablespoons peanut butter

Pinch crushed red pepper

Pinch of parsley

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.  Add the chicken and brown on both sides (3-5 minutes per side.)  Remove chicken.

Reduce heat to medium low and add the remaining tablespoon of oil.  Add the onion and garlic and cook until tender, about 5 minutes.  Stir in the tomato sauce, bouillon, paprika, cayenne, and black pepper.  Bring to a low boil.

Add the chicken back into the pan, cover, and simmer for 10 minutes.

Stir in the peanut butter.  Cover and simmer for an additional 10 minutes.  Garnish with red pepper and parsley and serve. 

Amy Eats the World in...

Cuba: Ropa Vieja (Slow Cooker Beef)
Ireland: Cheesy Potato Soup with Irish Ale
Thailand: Chicken Satay
Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
New Zealand: Kiwi Burge
France: Fougasse (Provencal Flatbread)
Argentina: Chimichurri Sauce
Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
India: Spiced Golden Mil
Poland: Chrusciki (Angel Wing Cookies)
Ethiopia: Buticha (Hummus)
England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
Georgia: Lobiani (Bean-Stuffed Bread)
Mexico: Crispy Pork Carnitas
Cambodia: Loc Lac (Shredded Beef with Lime)
Israel: Chicken Albondigas (Chicken Meatballs)
Finland: Sima (Lemonade) 
Puerto Rico: Arroz con Tocino  (Rice with Bacon)
Egypt: Ghorayebah Cookies
Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
Portugal: Bitoque (Steak & Eggs) 
Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
Trinidad & Tobago: Trini Macaroni Pie 
Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
Fiji: Fijian Creamy Lentil Soup (Dhal) 
Senegal: Cafe Touba (Senegalese Spiced Coffee) 
Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
Bangladesh: Shemai (Sweet Vermicelli Pudding) 
The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
Jamaica: Chicken &  Pumpkin Soup 
Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
Sudan: Red Lentil Soup (Sudanese Addas) 
Luxembourg: Bouchée à la Reine (Vol-au-Vent)
Uruguay: Pasta Caruso

Lesotho: Borotho Bread
Scotland: Tattie Scones
Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
Guyana: Butterflaps
Réunion Island: Rougail Z'Andouille
Australia: Fairy Bread
Turkey: Simit Bread

Philipines: Pork Siomai


  1. Now that they know they like peanut butter sauce it is one less thing you have to hide LOL.


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