Congo Tofu Or Chicken Food
CONGO TOFU (OR CHICKEN)
I've only ever made this as a tofu dish, but the friend I got it from makes it with chicken. It's very good either way. Don't let the odd ingredients scare you--the flavors blend wonderfully. If you make this with chicken, I'd probably use 3 or 4 chicken breasts.
Provided by JeriBinNC
Categories Soy/Tofu
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Drain the tofu and press it for at least 15 minutes.
- Cut the tofu into small cubes (about 1/2 inch). Sautee the tofu cubes in the peanut oil until it has browned a little on each side, or until it's as crispy as you like it. Personally, I like it pretty crispy.
- Add the minced onions, garlic & ginger, and saute until the onions are translucent.
- Add the spaghetti sauce and tomato paste, and mix well. Stir in the chickpeas, and let the mixture simmer for about 10 minutes.
- Now stir in the peanut butter. It will melt and be easy to mix in with sauce.
- Serve over rice with optional chopped scallions &/or cilantro as a garnish.
Nutrition Facts : Calories 566.7, Fat 33.9, SaturatedFat 6.6, Sodium 1062, Carbohydrate 46.9, Fiber 9.3, Sugar 16.8, Protein 27.2
CONGO CHICKEN MOAMBE (STEW)
Adapted from Bill Odarty's cookbook called "A Sahara of African Cooking." I found this in " Down Jersey Cooking" submitted by Joyce Williams who has been researching her African-American roots. She said that when she prepared this recipe and served it at a church supper, it was so good, she got a marriage proposal...and his wife was standing right next to him! Moambe means stew in central Africa.
Provided by Oolala
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
- Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
- Remove chicken and reserve 1 1/2 cups of the chicken broth.
- In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
- To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
- Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
- Serve warm with cooked rice.
Nutrition Facts : Calories 768.6, Fat 51, SaturatedFat 13.3, Cholesterol 181.3, Sodium 769.2, Carbohydrate 13.1, Fiber 3.4, Sugar 6.4, Protein 66.2
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- Liboke. It is a dish generally composed of boiled fish with tomato, salt, and chili and wrapped in banana leaves or other wild plants, which will imbue the fish with their aromas.
- Pondu. Pondu is one of the most popular dishes throughout the country. The dish is made using prepared cassava leaves that are cooked in a pot, with or without spices.
- Fufu. Next to pondu, fufu is one of—if not the—staple food par excellence of the Congo. From north to south, from east to west, fufu is present on all Congolese tables.
- Chikwange (Kwanga) Next to fufu, we find chikwange, which is also made from cassava, but whose preparation is more complex. Chikwange is usually not prepared at home.
- Lituma. Another popular accompaniment is lituma. It looks like fufu but consists of plantains that are boiled and then peeled and pounded. At this stage, spices can be added to the paste for added flavor.
- Ndakala. Ndakala are small dried fish also nicknamed 1000 poisons. They can be fried in oil with a bit of chili and savored with fufu or chikwange. Ndakala can also be mixed with vegetables of all kinds, bathed in tomato sauce.
- Makemba (Plantains) As its French name suggests, it is a kind of banana, but one that cannot be eaten raw; it needs to be either fried in oil, boiled in water, or grilled.
- Fumbwa. Fumbwa is a vegetable made from the green leaves of the plant gnetum africanum. The leaves are rolled into a bundle and then, using a knife, they are cut into thin strips, which gives them the appearance of filament.
- Matembele. Matembele is a vegetable made from the leaves of sweet potatoes. It is a creeping plant that grows very quickly in almost any plot in the Congo.
- Mayebo (Mushrooms) One of the delicacies of Congolese cuisine is mayebo: mushrooms of different species, fresh or dried, which can be prepared in tomato sauce or palm oil as well as mixed with vegetables, prepared in broth, or even in a stew.
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