from: Central Africa | cooking method: boiling-simmering
Muamba Nsusu (Congo Chicken Soup)
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.
What you need
- chicken; one whole chicken, cut up, any parts, any amount
- one large onion, chopped
- palm oil
- small can of tomato paste
- one-half cup peanut butter (natural or homemade, containing only peanuts and salt)
- hot chile pepper or red or cayenne pepper, to taste
What you do
- Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and boil it until the meat is done and a broth is obtained.
- While the chicken is boiling, gently sauté the onion in several tablespoons of palm oil until the onion is tender.
- Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.)
- Combine one cup of the chicken broth with the peanut butter and tomato paste and stir until smooth.
- 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. Serve with Rice, or Baton de Manioc (also called Chikwangue), or Fufu and more hot pepper
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.
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