Poulet à la Mwamba de Pointe-Noire (Atlantic Coast Chicken in Red Palm & Peanut Sauce) – Authentic Congo, Republic of Recipe
Pointe-Noire coastal classic marrying rich red palm sauce with a velvety touch of roasted peanut.
- Country of Origin
- 🇨🇬 Congo, Republic of (Central Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Golden chicken thighs, Steamed white rice, Fried ripe plantains, Red palm oil and smooth peanut paste, Garlic
Ingredients for Poulet à la Mwamba de Pointe-Noire (Atlantic Coast Chicken in Red Palm & Peanut Sauce) (4 Servings)
- 1.25 lbs (or 2.5 cups) golden chicken thighs, prepped into bite-sized pieces
- 1.5 cups steamed white rice, washed and trimmed
- 1 cup fried ripe plantains
- 1 medium onion and 3 cloves garlic, finely minced with red palm oil and smooth peanut paste
- 1.5 tbsp traditional Congo, Republic of seasoning (garlic, ginger, onions, pili-pili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown golden chicken thighs for 5 minutes.
- Add minced onion, garlic, red palm oil and smooth peanut paste, and garlic, ginger, onions, pili-pili, stirring for 2 minutes until deeply aromatic.
- Add steamed white rice and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in fried ripe plantains right before serving warm.