Poulet à la Moambé: Congo’s Dish of Strength in Times of Struggle

In the Democratic Republic of Congo, food is more than sustenance — it’s survival, heritage, and hope. One of the country’s most beloved dishes, Poulet à la Moambé, is a rich chicken stew simmered in palm butter, garlic, tomatoes, and spices. Traditionally served with rice, plantains, or fufu, it represents comfort, warmth, and the strength of shared meals.

But today, many Congolese families can’t gather around this dish. The DRC is facing one of the world’s most devastating crises, often overlooked by global media. Ongoing conflict in the east — especially in North Kivu, South Kivu, and Ituri — has forced millions to flee their homes. Rebel groups and government forces clash, leaving civilians caught in the crossfire. Entire villages are displaced, markets destroyed, and fields abandoned.

The numbers are staggering:

• 28 million people are experiencing acute hunger — the highest ever recorded in the country.

• Children face severe malnutrition, with disease outbreaks worsening the situation.

• Families are being displaced again and again, sometimes forced to flee in the middle of the night.

• Reports of massacres, sexual violence, and blocked humanitarian aid routes show how civilians are bearing the heaviest burden.

Against this backdrop, Poulet à la Moambé becomes more than just food — it is a memory of home, a symbol of what it means to belong, and a reminder of what is being lost to war. For Congolese in exile, preparing this dish is a way to stay connected to their culture. For those within the country, it’s a dish many can no longer afford or access — because palm oil, chicken, and vegetables are scarce or too costly in conflict zones.

Cooking Poulet à la Moambé today is an act of solidarity. It’s a way to honor Congolese resilience, to remember those whose daily meals are stolen by violence, and to refuse to let their culture be erased.

Recipe: Poulet à la Moambé (Chicken in Palm Butter Sauce)

Ingredients:

• 1 whole chicken, cut into pieces (or 2–3 lbs chicken thighs/drumsticks)

• 2 cups palm butter (moambé sauce — can be found in African or specialty stores)

• 3–4 tomatoes, chopped (or 1 can crushed tomatoes)

• 1 onion, diced

• 3 cloves garlic, minced

• 2 tablespoons peanut butter (optional, for richness)

• 1–2 chili peppers (optional, for heat)

• 2 tablespoons vegetable oil

• Salt and pepper, to taste

• Rice, plantains, or fufu, for serving

Instructions:

1. Heat the vegetable oil in a large pot. Brown the chicken pieces on all sides, then remove and set aside.

2. In the same pot, sauté onions and garlic until fragrant. Add tomatoes and cook down until thickened.

3. Stir in the palm butter and peanut butter (if using). Let it melt and blend into the sauce.

4. Return the chicken to the pot. Add chili peppers, salt, and pepper. Cover and simmer for 45–60 minutes, until chicken is tender and sauce is rich.

5. Serve hot with rice, fried plantains, or fufu.

Why It Matters

Every spoonful of Poulet à la Moambé carries the taste of Congo’s history, culture, and resilience. But millions in the DRC cannot share this meal today — their kitchens destroyed, their markets empty, their families displaced.

As you prepare or read about this dish, let it serve as more than a recipe. Let it be a reminder that while conflict rages on, Congo’s people and culture endure.

Please consider supporting humanitarian organizations providing food and aid in the DRC. Together, we can ensure that Congolese families don’t just survive, but one day thrive again — gathering around tables filled with love, laughter, and meals like Poulet à la Moambé.