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MUAMBA NSUSU (Congo Chicken Soup)


· 1 chicken, cut up for frying
· ½ tsp. of ground coriander
· 1 tsp sea salt
· 1 tsp. dried orange peel
· 1 tsp dried minced garlic
· ¼ cup Red Palm Oil

In a large cast iron or frying skillet, melt the red palm oil. Heat the red palm oil over high heat until you notice the traditional "burn off" that is a result of not filtering the oil. You will notice a small amount of smoke followed by the oil darkening several shades. Turn the heat to medium. In a small bowl, mix the salt and spices. Dust the chicken with the spice mixture. Place the chicken in the skillet and cover with a lid. Cook each side of the chicken until well browned and thoroughly cooked. Drain and serve with Coconut Jasmine Rice and Red Palm Oil veggies.
Serves 4-6 depending on size of the chicken


· 3 boneless, skinless chicken breasts cut into pieces
· 3 Tbsp Red Palm Oil
· 2 zucchini or yellow squash, sliced
· ½ bunch broccolini or broccoli, cut into pieces
· ½ bunch red chard, cut in to pieces
· ½ tsp ground coriander
· ½ tsp dried, minced garlic
· seal salt to taste

In a large wok or skillet, heat the red palm oil over medium high heat you notice the traditional “burn off” that is a result of not filtering the oil. You will notice a small amount of smoke followed by the oil darkening several shades. Turn the heat to medium. Add the chicken pieces to the oil along with the spices and cook for several minutes until browned. Add the zucchini and broccoli. Cook until squash is browned. Add the red chard and cover the wok until the red chard is well steamed. Serve over brown rice.
Serves 3-4

This chicken soup is thickened with flour ground from seeds of a melon or gourd (species of cucurbitaceae) called egusi. Look for egusi (also called agusi, agushi, egushi) in African or International grocery stores. Pumpkin seeds can be substituted, as can pepitas, which are available in Latin American grocery stores. Sesame seeds can also be used.

· 3 Tbsp Red Palm Oil
· One chicken cut into bite-sized pieces
· 2-3 onions, chopped
· 2 cups chicken broth or stock
· 2 tomatoes, or canned tomatoes, or tomato paste or tomato sauce
· 1 Cup egusi seeds (or substitute), roasted and ground
· several sprigs parsley, or similar
· water
· cayenne pepper or red pepper, black pepper, salt to taste

· Heat the oil in a skillet. Fry the chicken and onions until the chicken is well browned, but not done.
· As chicken is browning, bring chicken broth or stock to a slow boil in a large pot. Stir in tomatoes. Add egusi and stir until smooth. Allow to cook several minutes.
· Add chicken and onions to broth. Reduce heat and simmer until chicken is done. Add parsley and seasonings to taste. Add water if needed, to make soup thinner as desired.

MUAMBA NSUSU (Congo Chicken Soup)
This soup has much in common with other African peanut soups and sauces.

· 1 whole chicken, cut up, any parts, any amount
· 1 large onion, chopped
· 2 Tbsp Red Palm Oil
· 1 small can of tomato paste
· ½ cup peanut butter (natural or homemade, containing only peanuts and salt)
· Hot chile pepper or cayenne pepper, to taste

· 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 Red 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.

Angola's Muamba de Galinha (Chicken Muamba) is a relation of the Moambé Stew of the Congo River region. It is made from chicken and a Red Palm Oil sauce called muamba de dendem, (dendê, dendén), similar to the Moambé sauce of the Congo region. (It seems that sometimes the word Muamba also refers to a dish made with peanuts, as in Muamba Nsusu.
The basic Muamba de Galinha is made from chicken, onion, red palm oil or muamba de dendem, garlic, and okra, plus a type of Angolan hot chile pepper called gindungo.

· 1 chicken, cut into serving-sized pieces
· juice of one lemon (optional)
· 1 cup Red Palm Oil
· 2-3 Onions, chopped
· 2 cloves of garlic, minced
· 1 hot chile pepper, left whole and removed after cooking (for a mild dish), or chopped, seeds removed (for a spicy hot dish)
· 3 tomatoes peeled, and cut into quarters
· 1 squash (acorn, butternut, or similar) or sweet pumpkin; seeded, peeled, and cut into bite-sized pieces -- or -- one eggplant, peeled, cut into pieces, soaked in salted water, rinsed, ,and drained
· 1 cup of canned palm soup base, found in traditional African markets (optional)
· 1-2 dozen small, tender okra; washed, ends removed -- (the okra can be left whole or, for maximum effect, chopped into rondelles)
· salt, to taste

· If desired: Squeeze lemon juice over the chicken. The chicken can also be rubbed with a mixture of lemon juice, minced garlic, chopped chile pepper, and salt. Let it marinate for fifteen minutes to an hour.
· Over high heat, bring the oil to cooking temperature in a deep skillet or a dutch oven. Add the chicken and cook it on all sides until it is slightly browned, but not done.
· Add the onion, garlic, chile pepper, and tomato. Stirring occasionally, cook over medium heat for about half an hour, until the chicken is nearly done.
· Add the squash or eggplant and cook for an additional ten to fifteen minutes. Then stir in the canned palm soup base (if desired) and add the okra. Gently simmer for a few minutes -- until the okra is tender.
· Salt to taste. Serve with Rice.

In Angola, the most common and most traditional accompaniment to Muamba de Galinha is funge, a starchy Fufu-like staple made by boiling and stirring corn (maize) or manioc (cassava) meal into a stiff porridge. The Muamba de Galinha and funge are often served with palm oil beans: beans which have been cooked until tender, then seasoned with palm oil, and salt.
Some cooks prepare their Muamba de Galinha with a mixture of palm oil and bacon fat, or a mixture of palm oil and olive oil. (Olive trees have been grown in Angola since the early days of Portuguese exploration and settlement in Africa.) The sauce can be thickened just before serving by mixing a few tablespoons of corn starch or corn flour with hot palm oil (from the cooking pot), then stirring the mixture into the dish and simmering a few minutes. Fish can be prepared with the same recipe, substituting fish for chicken.