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Poulet Moambé (Chicken Moambé)

Poulet Moambé, or Moambe Chicken, is the national dish of the Democratic Republic of the Congo, a rich and comforting stew made from chicken simmered in a savory sauce of onions, garlic, and palm nut butter (or peanut butter as a substitute). Its bold, earthy flavor comes from the use of red pepper flakes and occasionally pili-pili, which gives the dish its gentle heat and signature depth.
Often served with a side of steamed white rice, this dish represents more than just food, it’s a cultural bridge between colonial influence and Congolese identity. Born during a time of hardship and exchange under Belgian rule, Poulet Moambé has become a symbol of resilience and tradition in Congolese cuisine.
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Prep Time 15 minutes
Cook Time 1 hour

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IngredientsMethodVideoNotes

Ingredients
  

  • 4 bone-in skin-on chicken thighs
  • 2 tablespoons olive oil or traditional palm oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 cup chopped tomatoes fresh or canned
  • Salt and black pepper to taste
  • 1 teaspoon red pepper flakes or pili-pili if available
  • 1.5 cups chicken stock
  • 1/2 cup palm nut butter or natural peanut butter
  • Steamed white rice for serving

Instructions
 

  1. Heat oil in a large pot over medium heat. Brown chicken thighs on both sides, then set aside.
  2. In the same pot, add chopped onion and garlic. Sauté until fragrant and translucent, then add the tamatoes.
  3. Return the chicken to the pot. Season with salt, black pepper, and red pepper flakes.
  4. Pour in chicken stock and bring to a simmer.
  5. Stir in palm nut butter until fully dissolved into the broth.
  6. Cover and simmer on low for 45 minutes to 1 hour, until the chicken is tender and the sauce is thick.
  7. Serve hot with steamed white rice.

Video

Notes

  • Palm Nut Butter Substitute: If you cannot source palm nut butter, natural peanut butter (unsweetened) works well and mimics the dish’s creamy, earthy texture.
 
  • Traditional Fat Choice: For a more authentic flavor, use red palm oil instead of olive oil if available—it adds a distinct color and richness to the stew.
 
  • Customize the Heat: The amount of red pepper flakes or pili-pili can be adjusted to taste, depending on how spicy you like your stews.