The Congos: Poulet Moambe

CLICK HERE FOR THE RECIPE I USED

I combined the Republic of Congo and the Democratic Republic of Congo for this one because the cuisine is pretty much the same and, allegedly, this is the national dish of both countries.

This was fine. The sauce of peanut butter and tomatoes was better than I anticipated. But I wasn't wowed by the texture of the chicken skin. I knew that, cooking it this way, it wouldn't be crispy and it was pretty much the opposite of crispy. I mean, it was still edible, but not my favorite.

I doubt I will make it again because I made such a mess of my kitchen while cooking it. I managed to spatter red palm oil everywhere and then stirred a little too aggressively and sent tomato sauce flying all over the place as well. If it had knocked my socks off, the mess would have been worth it. It wasn't worth the mess for me.