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Poulet Moambé (Chicken Moambé)

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Poulet Moambé, or Moambe Chicken, is the national dish of the Democratic Republic of the Congo, a rich and comforting stew made from chicken simmered in a savory sauce of onions, garlic, and palm nut butter (or peanut butter as a substitute). Its bold, earthy flavor comes from the use of red pepper flakes and occasionally pili-pili, which gives the dish its gentle heat and signature depth.
Often served with a side of steamed white rice, this dish represents more than just food, it’s a cultural bridge between colonial influence and Congolese identity. Born during a time of hardship and exchange under Belgian rule, Poulet Moambé has become a symbol of resilience and tradition in Congolese cuisine.
Prep Time 15 minutes
Cook Time 1 hour

Ingredients

  • 4 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil or traditional palm oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 cup chopped tomatoes fresh or canned
  • Salt and black pepper to taste
  • 1 teaspoon red pepper flakes or pili-pili if available
  • 1.5 cups chicken stock
  • 1/2 cup palm nut butter or natural peanut butter
  • Steamed white rice for serving

Instructions

  • Heat oil in a large pot over medium heat. Brown chicken thighs on both sides, then set aside.
  • In the same pot, add chopped onion and garlic. Sauté until fragrant and translucent, then add the tamatoes.
  • Return the chicken to the pot. Season with salt, black pepper, and red pepper flakes.
  • Pour in chicken stock and bring to a simmer.
  • Stir in palm nut butter until fully dissolved into the broth.
  • Cover and simmer on low for 45 minutes to 1 hour, until the chicken is tender and the sauce is thick.
  • Serve hot with steamed white rice.

Video

Notes

  • Palm Nut Butter Substitute: If you cannot source palm nut butter, natural peanut butter (unsweetened) works well and mimics the dish’s creamy, earthy texture.
 
  • Traditional Fat Choice: For a more authentic flavor, use red palm oil instead of olive oil if available—it adds a distinct color and richness to the stew.
 
  • Customize the Heat: The amount of red pepper flakes or pili-pili can be adjusted to taste, depending on how spicy you like your stews.