MUAMBA NSUSU (Congo Chicken Peanut Soup)
The traditional and common oil to use for Congolese cooking is Palm Oil, but vegetable oil will do fine in its place. This soup can be made relatively healthy: use less / no sodium choices for the peanut butter, and also use fresh tomatoes instead of canned.
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- 2-3 lb
- chicken (use drumsticks or thighs..something with a little fat on it. it can be lean, but not without any fat whatsoever)
- 3 Tbsp
- vegetable oil (or palm oil, if you have it)
- large yellow onion
- hot chili pepper, diced - or 1/4 tsp cayanne pepper (optional)
- large carrot
- large tomatoes, diced, or a 14 oz can of diced tomato
- 4 oz
- tomato paste (no salt added)
- 1 c
- peanut butter
- 1 tsp
- 1 tsp
- salt to taste
- grated zest of one lemon
- 1/4 c
- crushed peanuts for garnish
- 1/4 c
- chopped green onions for garnish
1Boil the chicken with the carrot in water enough to cover them. In the meantime, finely dice your onion (and chili, if you want to use it).
2Sautee the onion (and chilis) in the palm, or vegetable, oil. Set aside.
3When chicken is done, remove it from the pot and remove the bones. Shred your chicken. Set aside
4Into a separate pot, add peanut butter. Put on a low heat. Ladle in 3-4 ladles of stock, stirring often to make a smooth, soupy consistency. If it is not easy to stir, add more stock.
5When it is smooth, add this back to the stock pot. Add the rest of the ingredients into the soup and simmer until thickened. Garnish with crushed peanuts and chopped green onions.