Poulet à la Moambé

Chicken in palm nut sauce — the national dish.

Ingredients

• 1.4 kg Chicken
• 2 cups Palm nut pulp
• 2 Onions
• 6 cloves Garlic
• 3 Tomatoes
• 2 Chili
• 2 tbsp Ginger
• 3 tbsp Peanut butter
• 2 tsp Salt
• 4 cups Water

Method

1. Season the chicken — Rub with garlic, ginger, chili and salt and rest 1 hour.
2. Brown — Sear the chicken pieces until well coloured.
3. Extract the palm cream — Loosen the palm nut pulp in hot water and strain out every fibre, keeping the thick orange liquid.
4. Simmer — Add the palm liquid to the chicken with onion and tomato and cook 45 minutes.
5. Enrich — Stir in the peanut butter loosened in hot water.
6. Reduce — Cook until the oil rises and glosses the surface — that is the sign it is ready.
7. Moambé is ready — Serve with rice or fufu.

More DR Congo recipes

• Fufu Congolais
• Liboke ya Mbisi