Boiling • Simmering and Stewing • cayenne pepper or red pepper • chicken • chile pepper • oil (red palm oil) • onion • peanut butter • tomato paste • Central Africa
Muamba Nsusu
This soup version of Sub-Saharan Africa‘s ubiquitous Chicken in Peanut-Tomato Sauce comes from the Kongo people of the two Congos and Angola; it has much in common with other African peanut soups and sauces. Serve with Rice, or Baton de Manioc (also called Chikwangue), or Fufu and more hot pepper
Muamba Nsusu Recipe
Soup version of Sub-Saharan Africa's Chicken in Peanut-Tomato Sauce from the Kongo people of the two Congos.
Ingredients
3 lbs chicken; one whole chicken, cut up
1 onion, chopped
1 cup red palm oil
¾ cup tomato paste (1 small can)
½ cup peanut butter
1 chile pepper, cleaned and chopped
red or cayenne pepper (to taste)
Instructions
1
Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and cook at slow boil it until the meat is done and a broth is obtained.
2
While the chicken is boiling, in a soparate pan gently sauté the onion in several tablespoons of red palm oil until the onion is tender.
3
Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.)
4
Combine one cup of the chicken broth with the peanut butter and tomato paste and stir until smooth.
5
Return the chicken meat to the broth and add the peanut butter-tomato paste mixture. Stir and continue to simmer until the soup is thickened. Season to taste.
Ingredients
3 lbs chicken; one whole chicken, cut up
1 onion, chopped
1 cup red palm oil
¾ cup tomato paste (1 small can)
½ cup peanut butter
1 chile pepper, cleaned and chopped
red or cayenne pepper (to taste)
Directions
1
Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and cook at slow boil it until the meat is done and a broth is obtained.
2
While the chicken is boiling, in a soparate pan gently sauté the onion in several tablespoons of red palm oil until the onion is tender.
3
Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.)
4
Combine one cup of the chicken broth with the peanut butter and tomato paste and stir until smooth.
5
Return the chicken meat to the broth and add the peanut butter-tomato paste mixture. Stir and continue to simmer until the soup is thickened. Season to taste.
Recipe contributed by Janet Patton. The Congo Cookbook welcomes contributions from readers.
Nsusu na buha or Poulet fumé à la pâte d’arachide (Smoked chicken with peanut sauce) is a similar dish from the Congo region.