If you’ve ever sat at a table in a Congolese home on a Sunday afternoon, there’s a good chance you’ve seen a pot of Moambe chicken slowly bubbling away on the stove.
The aroma is unmistakable: rich peanuts, tangy tomatoes, and the deep, earthy scent of palm oil. It’s a dish that has been cooked for generations, served at family gatherings, celebrations, and simple weekend meals alike.
At its core, Moambe chicken is straightforward: tender chicken pieces simmered in a thick, savory sauce made with palm butter (known locally as moambe), unsweetened peanut butter, tomatoes, onions, garlic, and spices.
The result is a stew that is comforting without being heavy, full of depth without being complicated. While it has roots in Central Africa, each cook puts their small touches on it, which means no two bowls taste the same.
Moambe Chicken (Poulet Moambe)
Equipment
- Heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Cutting board
- Sharp knife
- Tongs
- Measuring spoons and cups
- Small bowl for seasoning mix
Ingredients
- 3 lbs bone-in chicken drumsticks and/or thighs
- 2 tbsp palm butter or red palm oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1½ cups crushed tomatoes canned or fresh
- ½ cup unsweetened peanut butter smooth
- 1½ cups chicken stock or water
- 1 tsp paprika
- 1 bay leaf
- ½ tsp chili powder optional, adjust to taste
- salt and black pepper, to taste
Instructions
- Season and Sear the ChickenPat chicken pieces dry and season with salt, pepper, and paprika. Heat palm oil in a large pot over medium heat, then sear the chicken until golden on both sides.Remove and set aside.
- Sauté Aromatics and Add TomatoesIn the same pot, sauté chopped onions until soft and translucent. Add minced garlic and cook briefly. Stir in crushed tomatoes and simmer for 10 minutes to reduce acidity.
- Incorporate Palm Butter and Peanut ButterAdd palm butter to the tomato mixture and let it melt. Stir in unsweetened peanut butter until the sauce becomes smooth and thick.
- Simmer the Chicken in SauceReturn seared chicken to the pot and pour in just enough chicken stock or water to barely cover. Add bay leaf and chili powder (optional). Cover and simmer gently for 45–60 minutes, stirring occasionally.
- Adjust Seasoning and ServeOnce the chicken is tender and the sauce has thickened, taste and adjust seasoning. Serve hot with white rice, fufu, plantains, or bread.
Video
Notes
Cooking Tips
- Don’t skip the sear: Browning the chicken first adds a deep, meaty base to the sauce.
- Palm oil varies: If your palm oil has a strong flavor, use less and balance with neutral oil if needed.
- Use unsweetened peanut butter only: Sweetened versions alter the balance of the sauce.
- Leftovers improve: This dish tastes even better the next day.
- Control heat: Gentle simmering ensures the chicken stays tender and the sauce doesn’t split.
Bottom Line
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Moambe chicken isn’t complicated, but it’s one of those recipes that makes you slow down and enjoy the process. Each step layers flavor, and by the end, you have a thick, savory, slightly nutty sauce wrapped around tender, fall-off-the-bone chicken.
Much like when you learn how to cook clam stew the Ghanaian way, patience and careful seasoning make all the difference.
Paired with rice, plantains, or fufu, it’s more than just dinner, it’s the kind of dish that leaves people lingering at the table, going back for just one more spoonful. Once you’ve made it, it’s hard not to keep coming back to it.
