Mwamba Food

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MWAMBA



Mwamba image

A basic stew from the Congo. Sorry for the vague directions. Posted by request from the book 'Best of Regional African Cooking'.

Provided by Sackville

Categories     Stew

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

2 lbs lamb or 2 lbs fish fillets
2 large onions, cut up
2 -4 chili peppers, mashed or 2 -4 dry crushed red pepper
6 -7 tomatoes, peeled, seeded and mashed

Steps:

  • Season the chicken, meat or fish well with salt.
  • In hot oil in a large and heavy stewing pan, saute the meat with the onions until well browned.
  • Add chili peppers, tomatoes and enough water to barely cover.
  • Simmer until tender and nicely cooked.
  • Serve with boiled rice or fried plantain.
  • VARIATION: You can mix 1/4-1/3 cup peanut butter with a little boiling water until smooth and add to stew 15-20 minutes before it is done.

Nutrition Facts : Calories 566.7, Fat 35.2, SaturatedFat 10, Cholesterol 172.5, Sodium 175.2, Carbohydrate 16.2, Fiber 3.8, Sugar 9.2, Protein 45.6

CHICKEN MUAMBA



Chicken Muamba image

Chicken in a peanut/tomato sauce. Generally served with rice. This version is from the DR Congo. Don't let the peanuts with tomatoes throw you off it really is very tasty. (I learned to tell guests after they compliment it what's in it.)

Provided by CongoJim

Categories     Stew

Time 55m

Yield 4 serving(s)

Number Of Ingredients 12

1 (3 1/2 lb) whole chickens, cut up (I will skip the killing and cleaning part that we go through)
1 (6 ounce) can tomato paste
1 large fresh tomato (you can peel and seed if you wish, we eat everything here)
1 garlic clove, crushed
1 small onion, diced
1/2 cup chunky peanut butter
2 tablespoons palm oil (available in Oriental markets, feel free to substitute with a healthier oil)
1 bay leaf
1 teaspoon thyme
1 teaspoon salt
1 teaspoon black pepper
1 hot pepper (we use pili pili, a very hot pepper native to here, most like scotch bonnet in flavor but makes habe)

Steps:

  • 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.
  • Saute 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.
  • That's the traditional method.
  • Now the "My in laws have shown up at the door to see little Joey, all I have is a couple of chicken breasts in the fridge and Joey is at that age where he asks adults things like "Mommy says that you are a busy body, how can I be one too?" version.
  • To your favorite spaghetti sauce add the peanut butter and chunks of chicken breasts and crushed red pepper to taste. While that simmers, put water on to boil for minute rice and get back out and keep an eye on Joey.

MUAMBA DE GALINHA (ANGOLAN CHICKEN STEW)



Muamba De Galinha (Angolan Chicken Stew) image

This is the national dish of Angola, at least according to Wikipedia. It gets is characteristic flavor from red palm oil which gets its color from lycopene. It is also antioxidant rich and studies have shown it can help prevent heart disease by regulating the balance between good and bad cholesterol. You can find it in health food stores. Serve this dish with boiled yuca (cassava) or over rice. Prep time does not include marinating time.

Provided by threeovens

Categories     Stew

Time 2h20m

Yield 4 serving(s)

Number Of Ingredients 12

3 tablespoons fresh lemon juice (1 lemon)
4 garlic cloves, crushed
1/2 teaspoon salt
1 1/2 teaspoons chili powder
1 chicken, quartered
1/2 cup red palm oil
3 onions, chopped
1 chili pepper, left intact
3 tomatoes, quartered
1 lb butternut squash or 1 lb pumpkin, cut into 1 1/2-inch cubes
1 cup chicken broth
1/2 lb frozen okra, thawed

Steps:

  • Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
  • Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
  • Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
  • Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
  • Serve with boiled yuca or over rice.

MOAMBA STEW BY FRANK AND LULA KOSCHEKA



Moamba Stew by Frank and Lula Koscheka image

Make and share this Moamba Stew by Frank and Lula Koscheka recipe from Food.com.

Provided by Breandan

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons peanut oil
1 large white onion, diced
1 teaspoon Worcestershire sauce
1 jalapeno pepper, minced
1 large sweet potato, quartered
1 Red Delicious apple, cored, seeded, and diced
14 ounces chicken broth
1/2 cup peanut butter
2 tablespoons curry powder
1 teaspoon red hot sauce
1/2 teaspoon coconut extract
2 tablespoons orange marmalade
1 lb cooked chicken, bite sized pieces
1 cup rice
flaked coconut

Steps:

  • In a large skillet, heat peanut oil over medium flame until hot.
  • Add onion, Worcestershire sauce, and minced jalapeno peppers. Sautee until onions are brown.
  • Add quartered sweet potato, diced apple, and half chicken broth.
  • Add peanut butter. Stir until absorbed. Turn heat to low and simmer for 5 minutes.
  • Add curry powder, red hot sauce, coconut extract, marmalade, and chicken.
  • simmer for 1/2 hour, adding remaining chicken broth as needed.
  • while stew cooks, prepare rice.
  • pour stew over bed of rice.
  • garnish with flaked coconut.
  • other optional garnishes include: 1 hard-cooked egg per serving, diced pineapple, banana, peaches, or mangos.

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