Democratic Republic of Congo | Recipe

Moambe Chicken

Tender chicken simmered in a rich, earthy palm nut sauce with tomatoes, onions, and spices. Considered the national dish of the Democratic Republic of Congo.

Country
Democratic Republic of Congo
Region
Central Africa
Time
85 min
Serves
6
Level
medium
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Recipe overview

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Moambe chicken is the undisputed national dish of the DR Congo, rooted in the culinary heritage of the Mongo people of the Congo Basin. Palm nuts are pounded and boiled to extract the rich, orange cream that forms the heart of the sauce. Every Congolese family has their own variation, and it is the centrepiece of celebrations from weddings to Independence Day feasts.

What the dish tastes like

Tender chicken simmered in a rich, earthy palm nut sauce with tomatoes, onions, and spices. Considered the national dish of the Democratic Republic of Congo.

When to cook it

Best for Sunday meals, celebrations, family gatherings, with a medium cooking level and about 85 minutes total.

What to serve alongside it

Fufu, boiled plantains, or white rice

Servings: 6

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How to cook it

Step-by-step instructions

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1
Season the chicken
Season chicken pieces generously with salt and pepper. Heat oil in a large heavy-bottomed pot and brown the chicken on all sides until golden. Remove and set aside.
Browning adds deep flavour — do not skip this step.
Brown chicken 10:00
2
Cook the aromatics
In the same pot, sauté onions until translucent, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomato paste and cook for another minute.
Sauté onions 07:00
3
Add tomatoes and palm cream
Add chopped tomatoes and cook until they break down, about 5 minutes. Stir in the palm nut cream and water, mixing until smooth and combined.
If using canned palm cream, break up any lumps before adding.
Cook tomatoes 05:00
4
Simmer the stew
Return the chicken to the pot and nestle pieces into the sauce. Add whole scotch bonnet peppers on top. Cover and simmer on low heat for 40 minutes until the chicken is cooked through and the sauce is thick and rich.
Do not puncture the scotch bonnets — they add gentle heat without making the dish fiery.
Simmer stew 40:00
5
Adjust and serve
Remove the scotch bonnet peppers. Taste and adjust salt. The sauce should be thick and coat the back of a spoon. Serve hot over fufu or boiled plantains.
The oil from the palm cream will float to the top — this is normal and adds richness.

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