POULET MOAMBÉ / POULET NYEMBWE

 

Moambé Sauce is made from the ripe red fruit which surrounds the seed of the African oil palm. Poulet Moambé or Poulet a la Moambé (Chicken in Moambé sauce) is popular throughout the Congo River area. In Gabon, Poulet Nyembwe (also spelled Gnemboue), or Chicken in Nyembwe sauce, is considered the Gabonese national dish. Moambé is also made with meat. Other palm fruit and palm oil recipes include: Palm Butter, and Palm-Oil Chop.

 

a very small amount of oil for frying, preferably palm oil

1 chicken, cut into bite-sized pieces

1 onion, finely chopped (optional)

1 ripe tomato, chopped; or canned tomato, drained, (optional)

12 - 24 okra, chopped (optional)

2 cloves garlic, finely chopped or 1 small bunch of sorrel leaves or parsley, finely chopped (optional)

chile pepper, chopped (optional)

salt, black pepper, cayenne pepper or red pepper (to taste)

moambé or nyembwe sauce (also called palm butter); or canned Palm Soup Base (also called "Sauce Graine" or "Noix de Palme"), available in African and International grocery stores

 

Fry the chicken and any optional ingredients in hot oil in a large skillet or dutch oven until the chicken is browned but not done.

Reduce heat and add the spices. Add two cups of the moambé / nyembwe sauce or canned palm soup base and one cup water. Simmer over low heat until everything is cooked and tender (maybe an hour), stirring often. Stir before serving. The red palm oil tends to separate from the sauce; some people remove some or most of this red oil before serving.

Serve with Baton de Manioc / Chikwangue, or Fufu, or Rice.

 

area : Central Africa

course : poultry dish

 

source : http://www.congocookbook.com/c0013.html