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
CARA'S MOROCCAN STEW
Lentils, chick peas, and veggies in a highly aromatic stew. This is a delicious and hearty recipe that is worth the effort. I make this ahead of time for the week to come and it is always a hit. Optional garnishes are yogurt, fresh mint, and cayenne pepper.
Provided by Cara Lewis-Watts
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 8
Number Of Ingredients 25
Steps:
- Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
- Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
- Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 49.7 g, Cholesterol 0.9 mg, Fat 8.4 g, Fiber 12 g, Protein 11.6 g, SaturatedFat 1.2 g, Sodium 414 mg, Sugar 10.2 g
MOROCCAN LAMB STEW
Cinnamon, ginger, and dates add spicy, bright, sweet dimension to this warming lamb stew.
Provided by Izabella Wentz PharmD.
Categories HarperCollins Dinner Soup/Stew Stew Lamb Ginger Soy Free Peanut Free Dairy Free Wheat/Gluten-Free Tree Nut Free Cilantro
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
- In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
- Add the onion and cook for 3 minutes, or until it begins to brown slightly.
- Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
- Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
- Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
- Serve warm garnished with cilantro.
MOAMBA STEW BY FRANK AND LULA KOSCHEKA
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
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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