MUAMBA NSUSU (Congo Chicken Peanut Soup)

Monica H


I made this soup not spicy, but you can certainly add spice to it by adding the hot chili peppers or cayanne pepper(listed as optional!). This soup is like a peanut-sauce-meets-chicken-soup. It is very easy to make, and it is very exciting to make a traditional Congolese dish! The soup is very tasty; don't add too much salt or you will loose the wonderful flavor of the spicy peanut and vegetables.

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.

pinch tips: How to Skin Carrots, Potatoes and Apples



a bunch


10 Min


1 Hr 30 Min


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

Directions Step-By-Step

Boil 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).
Sautee the onion (and chilis) in the palm, or vegetable, oil. Set aside.
When chicken is done, remove it from the pot and remove the bones. Shred your chicken. Set aside
Into 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.
When 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.

About this Recipe