Best 4 Moamba Stew By Frank And Lula Koscheka Recipes

CONGO CHICKEN MOAMBE (STEW)

Steps:

• Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
• Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
• Remove chicken and reserve 1 1/2 cups of the chicken broth.
• In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
• To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
• Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
• Serve warm with cooked rice.

CARA'S MOROCCAN STEW

Steps:

• Fill a large pot with water and bring to a boil over high heat. Stir in the lentils, bay leaves, and whole garlic cloves. Return to a boil, then reduce heat to low and simmer lentils until they are cooked but still firm, about 10 minutes. Drain well. Place lentils in a bowl; toss with olive oil, thyme, and 1 tablespoon chopped garlic. Remove bay leaves and whole garlic cloves; set aside.
• Heat 1 tablespoon olive in a large pot over medium heat. Stir in chili flakes, cinnamon, cumin, and coriander and cook until fragrant. Add garlic, onion, celery, zucchini, red and yellow peppers, and squash; cook 3 or 4 minutes.
• Mix in the lentils, tomatoes, chickpeas, and vegetable stock. Raise heat to medium-high until stew just begins to boil; reduce heat to low and cover. Simmer until squash is tender, about 20 minutes, stirring once or twice. Add the chopped parsley. Ladle into serving bowls and garnish with a dollop of yogurt, some chopped mint, and a pinch of cayenne pepper.

MOROCCAN LAMB STEW

Steps:

• In a medium-size bowl, season the meat evenly with the salt, pepper, and cinnamon.
• In a large cooking pot on medium, heat the coconut oil and brown the meat, 2 to 3 minutes per side.
• Add the onion and cook for 3 minutes, or until it begins to brown slightly.
• Add the garlic, ginger, and rosemary and cook until fragrant, another couple of minutes.
• Add the apple cider vinegar, bone broth, water, orange zest and juice, carrots, and dates and bring to a boil.
• Reduce the heat to medium-low, cover, and cook for about 1 1/2 hours, or until the lamb reaches the desired tenderness.
• Serve warm garnished with cilantro.

MOAMBA STEW BY FRANK AND LULA KOSCHEKA

Steps:

• In a large skillet, heat peanut oil over medium flame until hot.
• Add onion, Worcestershire sauce, and minced jalapeno peppers. Sautee until onions are brown.
• Add quartered sweet potato, diced apple, and half chicken broth.
• Add peanut butter. Stir until absorbed. Turn heat to low and simmer for 5 minutes.
• Add curry powder, red hot sauce, coconut extract, marmalade, and chicken.
• simmer for 1/2 hour, adding remaining chicken broth as needed.
• while stew cooks, prepare rice.
• pour stew over bed of rice.
• garnish with flaked coconut.
• other optional garnishes include: 1 hard-cooked egg per serving, diced pineapple, banana, peaches, or mangos.