Moambe Chicken Recipe, Angola

 

Moambe chicken, a beloved dish from Central Africa, features chicken simmered in a rich and flavorful sauce made with palm butter, peanuts, and spices. Here’s how to make it:

 

Ingredients

·         1 whole chicken (cut into pieces) or 2–3 lbs chicken thighs/drumsticks

·         3 tablespoons vegetable oil

·         1 large onion, finely chopped

·         3 cloves garlic, finely chopped

·         1-inch piece ginger, grated

·         1–2 bell peppers (optional, for seasoning), finely chopped

·         1 cup tomato paste

·         1 cup chicken broth or water

·         1/2 cup peanut butter (unsweetened)

·         1 cup canned palm butter (or substitute an additional 1/2 cup peanut butter if unavailable)

·         1 tsp smoked paprika

·         1 tsp ground coriander

·         Salt and pepper to taste

·         Fresh cilantro or parsley, chopped (for garnish)

Instructions

Prepare the Chicken

 

Season the chicken pieces with salt and pepper.

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Brown the chicken pieces on all sides, then remove and set aside.

Sauté Aromatic

 

Add the chopped onion, garlic, ginger and bell pepper (if using) to the same pot.

Cook until the onion is soft and fragrant, about 5 minutes.

Add tomato paste and spices

 

Stir in the tomato paste, smoked paprika and ground coriander.

Cook for another 2 minutes, allowing the tomato paste to caramelize slightly.

Make the Sauce

 

Add the chicken stock or water. Stir to combine.

Add the peanut butter and palm butter, stirring until the mixture is smooth and well blended.

Cook the Chicken

 

Place the chicken pieces back in the pot.

Cover and simmer over low heat for 30–40 minutes, stirring occasionally, until the chicken is tender and cooked through.

Adjust and Garnish

 

Taste and adjust seasoning with salt and pepper.

Garnish with chopped coriander or parsley before serving.

Serve Moambe Chicken with steamed rice, fufu or cassava. It also pairs well with sautéed vegetables or plantains.

Enjoy this rich and flavorful dish, often considered one of Africa's great culinary treasures!

Read More

Vegetable Couscous Recipe, Algeria

Vegetable Couscous Recipe 

Ingredients

·         1 cup couscous

·         1 cup boiling water or vegetable stock

·         1 small onion, finely chopped

·         2 cloves garlic, minced

·         1 medium zucchini, diced

·         1 medium carrot, diced

·         1 red bell pepper, diced

·         1/2 cup cherry tomatoes, halved

·         1/4 cup raisins (optional)

·         1/4 cup slivered almonds or pine nuts (optional)

·         2 tablespoons olive oil

·         1 teaspoon ground cumin

·         1/2 teaspoon smoked paprika

·         Salt and pepper to taste

·         Fresh parsley or cilantro, chopped (for garnish)

     Juice of 1/2 lemon

Instructions

Prepare the couscous

 

In a large bowl, add the couscous and a pinch of salt.

Pour the boiling water or vegetable stock over it, cover with a lid or plate, and let it sit for 5–10 minutes.

Fluff with a fork and set aside.

Cook the Vegetables

 

Heat olive oil in a large pan over medium heat.

Add the onion and garlic, sauté for 2–3 minutes until fragrant.

Stir in the chopped carrot, zucchini, and red pepper. Cook for about 5–7 minutes until tender.

Add the cherry tomatoes, cumin, smoked paprika, salt, and pepper. Cook for another 2 minutes.

Combine everything

 

Mix the cooked vegetables with the fluffed couscous.

Stir in the raisins and almonds (if using).

Squeeze fresh lemon juice over the dish and adjust seasoning as needed.

Serve

 

Garnish with chopped parsley or cilantro.

Serve hot as a main course or as a side dish with grilled meat, fish, or tofu.

Read More