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	15. Congo (Middle of Africa) The Democratic Republic of the Congo (DRC). Discovered in the 1990s, the earliest human remains in the Democratic Republic of the Congo have been dated to approximately 90,000 years ago. The oldest national park in Africa is the Congo's Virunga National Park. “Congolese people enjoy a tropical climate with a rainy season from March to June. The Congo River that flows through Congo is the deepest river at an amazing 220m (721 feet) deep, and the second largest river in the world by discharge (41,000 cubic metres per second!).” -factcity The capital is Kinshasa. The dishes we made: Chicken Moambe, Jama Jama (Mixed Greens) and Rice. Congo Chicken Moambe -Poulet a la Moambe VERY, VERY, VERY Good! This is the national dish of the Congo. Poulet a la Moambe is a savory chicken stew with strong African flavors such as nutmeg and peanut butter. This dish is popular in the Democratic Republic of Congo. It is usually eaten with cooked white rice. 1 (3-pound) chicken, quartered or pre-cooked rotisserie chicken, quartered (or use 2 lb boneless chicken) 1 teaspoon salt Black Pepper ¼-½ teaspoon cayenne pepper 1 tablespoon butter 1 onion, minced (about 1 cup) ¼ teaspoon ground nutmeg 1 cup/can tomato sauce ½-1 cup peanut butter To prepare the chicken the African way: Wash and season the chicken parts with 1 teaspoon salt and ½ teaspoon cayenne pepper. Put about 1 quart water into a large pot and bring to a boil. Place the chicken pieces into the boiling water. Cover & reduce heat and simmer for ~35-45 min or until tender. Or, use a rotisserie chicken from the grocery store cut into pieces. Remove chicken from water and let cool about 5 minutes. Remove chicken from the bone and cut into large chunks. (This dish can be prepared either boneless or bone-in) Or Dice chicken and sauté in oil. Prepare Moambe sauce: In a large saucepan, melt the butter and sauté the onion until golden brown. Add the nutmeg, green chiles, and tomato sauce and simmer about 5 minutes. Add the chicken and simmer over low heat, covered, about 10 minutes. Stir in the peanut butter and simmer another 5 minutes. Serve with rice or couscous. Note: If Moambe sauce gets too thick, you may want to add water to get the desired consistency. You can use the broth to enhance the flavor. Jama-Jama – Sautéed Spinach/Greens VERY, VERY, VERY Good! 2 – 3 tbsp of oil 2 – 3 cloves of garlic, minced 1 onion, finely chopped Ginger ½ tsp cayenne pepper or red pepper (more or less to taste) 2 – 3 lbs of greens (spinach, collards, kale, mustard greens, Swiss chard, or similar); stems removed, cleaned, torn or shredded, drained 1 cup water salt to taste Heat the oil in a large skillet or pot. Sauté the onions and garlic for a few minutes. Add cayenne pepper and stir for a minute. Reduce heat. Add greens to pot. Cook over medium heat for several minutes. Stir greens often, but otherwise keep the pot covered. Add water, cover and cook over low heat until greens are tender, for 20–30 min or longer. Add salt if needed.

The Democratic Republic of the Congo (DRC).
Discovered in the 1990s, the earliest human remains in the Democratic Republic of the Congo have been dated to approximately 90,000 years ago.
The oldest national park in Africa is the Congo's Virunga National Park.
“Congolese people enjoy a tropical climate with a rainy season from March to June. The Congo River that flows through Congo is the deepest river at an amazing 220m (721 feet) deep, and the second largest river in the world by discharge (41,000 cubic metres per second!).” -factcity
The capital is Kinshasa.

The dishes we made:
Chicken Moambe, Jama Jama (Mixed Greens) and Rice.

Congo Chicken Moambe -Poulet a la Moambe VERY, VERY, VERY Good!
This is the national dish of the Congo.
Poulet a la Moambe is a savory chicken stew with strong African flavors such as nutmeg and peanut butter. This dish is popular in the Democratic Republic of Congo. It is usually eaten with cooked white rice.

1 (3-pound) chicken, quartered or pre-cooked rotisserie chicken, quartered (or use 2 lb boneless chicken)
1 teaspoon salt
Black Pepper
¼-½ teaspoon cayenne pepper
1 tablespoon butter
1 onion, minced (about 1 cup)
¼ teaspoon ground nutmeg
1 cup/can tomato sauce
½-1 cup peanut butter

To prepare the chicken the African way:
Wash and season the chicken parts with 1 teaspoon salt and ½ teaspoon cayenne pepper.
Put about 1 quart water into a large pot and bring to a boil. Place the chicken pieces into the boiling water. Cover & reduce heat and simmer for ~35-45 min or until tender.
Or, use a rotisserie chicken from the grocery store cut into pieces.
Remove chicken from water and let cool about 5 minutes. Remove chicken from the bone and cut into large chunks. (This dish can be prepared either boneless or bone-in)
Or
Dice chicken and sauté in oil.
Prepare Moambe sauce:
In a large saucepan, melt the butter and sauté the onion until golden brown.
Add the nutmeg, green chiles, and tomato sauce and simmer about 5 minutes.
Add the chicken and simmer over low heat, covered, about 10 minutes.
Stir in the peanut butter and simmer another 5 minutes.
Serve with rice or couscous.

Note: If Moambe sauce gets too thick, you may want to add water to get the desired consistency.
You can use the broth to enhance the flavor.

Jama-Jama – Sautéed Spinach/Greens VERY, VERY, VERY Good!
2 – 3 tbsp of oil
2 – 3 cloves of garlic, minced
1 onion, finely chopped
Ginger
½ tsp cayenne pepper or red pepper (more or less to taste)
2 – 3 lbs of greens (spinach, collards, kale, mustard greens, Swiss chard, or similar); stems removed, cleaned, torn or shredded, drained
1 cup water
salt to taste

Heat the oil in a large skillet or pot.
Sauté the onions and garlic for a few minutes.
Add cayenne pepper and stir for a minute.
Reduce heat. Add greens to pot.
Cook over medium heat for several minutes.
Stir greens often, but otherwise keep the pot covered.
Add water, cover and cook over low heat until greens are tender, for 20–30 min or longer. Add salt if needed.

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