West African Peanut Butter Chicken Moambe

This unusual and unexpectedly tasty chicken dish originates in West Africa and is a national favourite of the Democratic Republic of Congo and the Congo. It’s a type of chicken stew with a tasty, rich, spicy and nutty gravy. And unlike its fast food cousin, this one will leave you licking your fingers!

Although this recipe is based on the original, it doesn’t include palm oil and uses chicken breast instead of whole chicken pieces – but the taste stays true. It’s so easy to make and will quickly become a favourite new way to enjoy chicken for the whole family.

West African Peanut Butter Chicken Moambe

  • Servings: 4
  • Difficulty: easy
  • Print


  • 4 chicken breasts, diced
  • 1 onion, chopped
  • 2 tablespoons vegetable oil
  • 1 teaspoon garlic, crushed
  • 1 teaspoon ginger, grated
  • 410g diced tomatoes
  • 1 tablespoon tomato paste
  • 1 whole chilli, sliced
  • 3 tablespoons unsalted peanut butter
  • ½ cup chicken stock
  • Salt and pepper to taste


  1. Season the chicken and set aside
  2. In a Dutch oven, over medium heat, add the oil and fry the onion, ginger and garlic until the onion is translucent
  3. Add the tomato paste and let it cook out for a minute
  4. Add the chicken, stirring until the chicken is sealed
  5. Add the diced tomato, chilli and peanut butter and stir together
  6. Lower the heat and simmer, stirring occasionally for 15 to 20 minutes
  7. Should the gravy become too dry, add a little water or chicken stock
  8. Serve with steamed jasmine rice, or steamed bread, or mashed potato
  9. Traditionally made with red palm oil
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