Muamba Nsusu Congo Chicken Peanut Soup Recipes

MUAMBA NSUSU

Steps:

• Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and cook at slow boil it until the meat is done and a broth is obtained.
• While the chicken is boiling, in a soparate pan 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.

MUAMBA NSUSU - (CONGO CHICKEN SOUP)

Steps:

• 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.

MUAMBA NSUSU (CONGO CHICKEN PEANUT SOUP)

Steps:

• 1. 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).
• 2. Sautee the onion (and chilis) in the palm, or vegetable, oil. Set aside.
• 3. When chicken is done, remove it from the pot and remove the bones. Shred your chicken. Set aside
• 4. 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.
• 5. 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.

WEST AFRICAN PEANUT SOUP WITH CHICKEN

Steps:

• Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
• Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
• Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes and collards, then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
• Stir in 1/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts.