Moambé stew, originally from the Congo river area, is a hearty, filling and versatile dish. It goes well with beef, goat & fish or a well chosen veggy/vegan alternative. But I prefer a slowcooked, golden panfryed chicken leg…
I believe real food is not made by following step by step instruction recipes but by creativity, practice & with respect for tradition & product. I only list the ingrediënts and some useful info. The rest is up to you. Enjoy!
tomato & peanut sauce
onion * garlic * mustard seeds * cinnamon * tomato paste * fresh tomato * peanut butter
pondu (saka saka)
frozen cassava leaves * water * ginger * aubergine * garlic * anchovies * green bell pepper (paprika) * cumin * fennel seeds * palm oil * chicken stock
fufu (gari)
pound yam * boiling water * nutmeg * salted butter * lemon juice
plantain & cooked chicken
Pan fry in palmoil.
Buy a boiling hen, stewing chicken or smoked chicken. Boil it on a gentle fire for 1h30 in a court-bouillon. Let the cassava leaves boil for 1,5 hours in some water. Add the other ingrediënts and let it cook 1 more hour. Make sure you have a ripe plantain (yellow to brown color) for frying. Season everything with pepper & salt to your liking. Serve with Kinshasa Heat Hot Sauce.
Also check out Congocookbook.com, a really great website about Congolese & African food, traditions & culture!
