The national food of Angola is moambe chicken, a savory chicken dish popular in Central Africa. To make the dish, combine chicken, spices, and palm butter to get a stew-like consistency. Throughout Congo and Central Africa, there local or regional variations; the dish is also well-known beyond the continent.
- 1 (3 1/2 lb) whole chicken
- 1 (6 ounce) can tomato paste
- 1 large fresh tomato
- 1 garlic clove, crushed
- 1 small onion, diced
- 1⁄2 cup chunky peanut butter
- 2 tablespoons palm oil
- 1 bay leaf
- 1 teaspoon thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 hot pepper
- Simmer chicken covered in water with bouquette garnis until it's falling off the bone.
- Never boil meat that makes it rubbery. Pull meat off the bone and reserve stock.
- Sauté onion, hot pepper and garlic in oil until translucent. Add tomato.
- Stir in tomato paste and about 1/2 C stock.
- Add peanut butter.
- You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
- Return chicken to the pan and simmer for a few minutes to infuse the flavors.
- Serve over rice.