Muffins recipes

National dish of Congo

flag of Congo

  • Independence: 15. 8. 1960
  • Capital: Brazzaville
  • Official language: French
  • Population: 4 366 266
  • Area: 342 000 km2
  • International code: CG
  • Currency: Central African CFA franc (XAF)
map of Congo

Chicken Moambe


  • 1 (3-pound) chicken, quartered or pre-cooked rotisserie chicken, quartered (or use 2 lb boneless chicken)
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon butter
  • 1 onion, minced (about 1 cup)
  • 1/4 teaspoon ground nutmeg
  • 1 cup tomato sauce
  • 1/2 cup peanut butter
  • 2/3 cup diced green chiles
Chicken Moambe is national food (dish) of Congo


Wash and season the chicken parts with 1 teaspoon salt and 1/2 teaspoon cayenne pepper. Put about 1 quart water into a large pot and bring to a boil. Place the chicken pieces into the boiling water. Cover, reduce heat and simmer for about 35 minutes to 45 minutes or until tender. Or, use a rotisserie chicken from the grocery store cut into pieces. Remove chicken from water and let cool about 5 minutes. Remove chicken from the bone and cut into large chunks. (This dish can be prepared either boneless or bone-in). Prepare Moambe sauce: In a large saucepan, melt the butter and sauté the onion until golden brown. Add the nutmeg, green chiles, and tomato sauce and simmer about 5 minutes. Add the chicken and simmer over low heat, covered, about 10 minutes. Stir in the peanut butter and simmer another 5 minutes. Serve with rice or couscous. Note: If Moambe sauce gets too thick, you may want to add water to get the desired consistency. You can use the water the chicken was boiled in to enhance the flavor.


This is the national dish of the Congo. I adapted the recipe from Angela Medearis’ recipe. In the Congo, they do not typically use green chiles, but they do use cayenne. The green chiles add character with that green chile flavor and heat; I also prefer the texture with the chiles. It’s hard to describe the flavor – the peanut butter, tomato sauce, chiles, and nutmeg blend into a unique and robust flavor. It’s somewhat reminiscent of satay. I made this with Sandia chiles (hot). You can use milder chiles, but you will probably want to adjust the amount of green chiles to taste.

Moambe, mwambe, nyembwe, palm butter, or palm cream is the name of a sauce or a dish prepared with a sauce usually made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (Elaeis guineensis) tree, in western Middle Africa. Dishes made with the sauce often include peanuts, peanut sauce, or peanut butter. The meat usually used in the dishes is chicken but other meats such as beef, fish, mutton, or any wild game meat such as crocodile or venison are used as well. Moambe or Nyembwe Chicken is considered a national dish of three African countries.

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