Moamba Stew by Frank and Lula Koscheka

Transport your taste buds to the heart of African culinary tradition with Moamba Stew by Frank and Lula Koscheka. This rich and aromatic dish combines tender, bone-in chicken thighs with a luscious sauce made from palm butter and creamy peanut butter, creating a perfect harmony of savory and nutty flavors. Infused with fragrant garlic, ginger, and fresh tomatoes, and studded with sliced okra and optional Scotch bonnet chili for a touch of heat, this one-pot wonder is both hearty and vibrant. A final flourish of wilted spinach or kale adds a pop of color and nutrition, making it an irresistible option for any dinner table. Served over fluffy white rice, this comforting stew is an authentic taste of home-cooked African cuisine, ideal for family meals or special gatherings. With a total cooking time of just over an hour, Moamba Stew is a delightful way to explore bold flavors and warm, satisfying textures—all in one dish. Perfect for fans of African stews, peanut butter recipes, and hearty comfort food!

Nutriscore Rating: 72/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 6 pieces Chicken thighs (bone-in, skinless)
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Vegetable oil
• 1 large Onion (finely chopped)
• 3 pieces Garlic cloves (minced)
• 1 tablespoon Fresh ginger (grated)
• 3 medium Fresh tomatoes (diced)
• 1 cup Canned palm butter or cream (moambe sauce)
• 0.5 cup Natural creamy peanut butter
• 4 cups Chicken broth
• 1 cup Okra (trimmed and sliced)
• 1 piece Scotch bonnet or habanero chili (optional, whole for mild heat)
• 2 pieces Bay leaves
• 2 cups Fresh spinach or kale (roughly chopped)
• 4 cups Cooked white rice (for serving)

Directions

Step 1

Season the chicken thighs with salt and pepper on both sides.

Step 2

In a large, heavy-bottomed pot or Dutch oven, heat the vegetable oil over medium-high heat.

Step 3

Sear the chicken thighs for 2-3 minutes on each side until golden brown. Remove and set aside.

Step 4

In the same pot, reduce heat to medium and sauté the chopped onion until soft and translucent, about 5 minutes.

Step 5

Add the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 6

Stir in the diced tomatoes and cook for about 5 minutes until they break down into a sauce.

Step 7

Add the palm butter (or moambe sauce) and peanut butter, stirring until well combined.

Step 8

Pour in the chicken broth and bring to a gentle simmer. Stir to ensure the peanut butter is fully incorporated.

Step 9

Return the seared chicken thighs to the pot, nestling them into the sauce.

Step 10

Add the sliced okra, optional chili, and bay leaves. Cover and allow to simmer for 30 minutes, stirring occasionally.

Step 11

After 30 minutes, check the chicken for doneness. The meat should be tender and easily pull away from the bone.

Step 12

Stir in the chopped spinach or kale, allowing it to wilt in the hot stew for about 5 minutes.

Step 13

Remove the optional chili if it was added whole, and discard the bay leaves.

Step 14

Serve hot over a bed of steamed white rice, ensuring each portion has a generous amount of sauce and chicken.

Nutrition Facts

Serving size	(3478.6g)

Amount per serving	% Daily Value*
Calories	4249.6

Total Fat 212.7g	0%
Saturated Fat 61.9g	0%
Polyunsaturated Fat 16.8g
Cholesterol 564mg	0%
Sodium 5734.9mg	0%
Total Carbohydrate 354.5g	0%
Dietary Fiber 28.6g	0%
Total Sugars 27.7g
Protein 235.3g	0%

Vitamin D 30IU	0%
Calcium 724.5mg	0%
Iron 30.2mg	0%
Potassium 5505.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.8%

Protein: 22.0%

Carbs: 33.2%