African > Congolese > Stew

Moambe Stew Recipe

Ingredients with Measurements:
- 2 lbs chicken thighs, bone-in and skin-on
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 1 cup palm oil
- 2 cups chicken broth
- 1 can (14 oz) diced tomatoes
- 1 can (14 oz) black-eyed peas, drained and rinsed
- 1 can (14 oz) sliced okra, drained
- 1 can (14 oz) sliced carrots, drained
- 1 can (14 oz) sliced potatoes, drained
- 1 can (14 oz) sliced mushrooms, drained
- 1 can (14 oz) corn, drained
- 1 can (14 oz) green beans, drained
- Salt and pepper to taste
- Hot sauce to taste

Special equipment needed:
- Large Dutch oven or heavy-bottomed pot

Step-by-step instructions:

1. Preheat the oven to 350°F.

2. In the Dutch oven or heavy-bottomed pot, heat the palm oil over medium heat.

3. Add the chicken thighs and brown them on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.

4. Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent, about 5 minutes.

5. Add the tomato paste and stir to combine.

6. Add the chicken broth, diced tomatoes, black-eyed peas, okra, carrots, potatoes, mushrooms, corn, and green beans to the pot. Stir to combine.

7. Add the browned chicken thighs back to the pot.

8. Season with salt and pepper to taste.

9. Cover the pot and transfer it to the preheated oven.

10. Bake for 1 hour, or until the chicken is cooked through and the vegetables are tender.

11. Remove the pot from the oven and let it cool for a few minutes.

12. Serve the Moambe Stew hot, with hot sauce on the side if desired.


Time:
Preparation time: 20 minutes
Cooking time: 1 hour
Temperature:
Preheat the oven to 350°F.
Serving size:
This recipe serves 6-8 people.

Nutritional information:
Calories: 570
Fat: 35g
Carbohydrates: 35g
Protein: 30g
Sodium: 800mg
Sugar: 6g

Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breasts or drumsticks.
- Palm oil can be substituted with vegetable oil or canola oil.
- Black-eyed peas can be substituted with kidney beans or pinto beans.
- Okra can be substituted with green bell peppers or zucchini.
- Carrots can be substituted with sweet potatoes or butternut squash.
- Potatoes can be substituted with yams or turnips.
- Mushrooms can be substituted with eggplant or tofu.
- Corn can be substituted with peas or lima beans.
- Green beans can be substituted with asparagus or broccoli.

Variations:
- Add diced bell peppers for extra color and flavor.
- Use beef or pork instead of chicken.
- Add shrimp or crab meat for a seafood twist.
- Use coconut milk instead of chicken broth for a creamier stew.
- Add chopped peanuts or cashews for a crunchy texture.

Tips and tricks:
- Brown the chicken thighs well to develop a rich flavor.
- Use a heavy-bottomed pot to prevent burning.
- Adjust the hot sauce to your desired level of spiciness.
- Serve the stew with rice or bread to soak up the flavorful sauce.

Storage instructions:
Leftover Moambe Stew can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the stew in a pot over medium heat, stirring occasionally, until heated through.

Presentation ideas:
Serve the Moambe Stew in a large bowl or individual bowls, garnished with chopped fresh parsley or cilantro.

Garnishes:
Chopped fresh parsley or cilantro

Pairings:
- Rice or bread
- Steamed vegetables
- Salad

Suggested side dishes:
- Fried plantains
- Sweet potato fries
- Cornbread

Troubleshooting advice:
- If the stew is too thick, add more chicken broth or water to thin it out.
- If the stew is too thin, simmer it uncovered for a few minutes to reduce the liquid.
- If the stew is too spicy, add more vegetables or coconut milk to balance the heat.

Food safety advice:
- Make sure the chicken is cooked to an internal temperature of 165°F.
- Store leftovers in the refrigerator within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F before serving.

Food history:
Moambe Stew is a traditional dish from Central Africa, particularly Congo, Gabon, and Cameroon. It is made with palm oil, which is a staple ingredient in African cuisine.

Flavor profiles:
Moambe Stew is a rich and hearty stew with a complex flavor profile. It is savory, slightly sweet, and mildly spicy, with a creamy texture from the palm oil.

Serving suggestions:
Serve the Moambe Stew hot, with rice or bread and steamed vegetables on the side.

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Region: Georgian

Taste: Savory, Tangy, Spicy, Rich, Aromatic