Moambe Chicken: The Democratic Republic of Congo’s National Dish By Nourishing Africa

The national dish of the Democratic Republic of Congo (DRC), the name “moambe” comes from Mwamba which means peanut sauce, or peanut butter in Lingala. Moambe is an oily pulp made by boiling palm nuts and is an ingredient made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm tree.

Moambe Chicken consists of chicken, peanut oil, onions, tomato puree, tomato paste, garlic, green onions, ginger root, red pepper flakes, salt to taste, and peanut butter. It is normally served with rice, saka saka (crushed and boiled cassava leaves), fufu or plantain. It is also a popular dish in Gabon where is it called ‘poulet nyembwe’ and Angola where it is known as ‘muamba de galinha’.

 

 

                                                                               

                                                                                                Image Credit: Arousing Appetites

                                        

 

Moambe Chicken is high in carbohydrates, fat and protein. Chicken contains a high amount of protein, B vitamins and selenium. These nutrients reduce cholesterol, help control blood pressure and contain many bio active  compounds including anserine, carnosine, and creatine.