Moambe Chicken (Congolese Palm Nut Chicken Stew)
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The Tale of Moambe Chicken (Congolese Palm Nut Chicken Stew)
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Moambe chicken, simmered in palm-nut cream, draws on age-old Central African cooking built around the oil palm, whose crushed fruit produces the rich "moambe" sauce at the dish's heart. Rooted in what's now the Democratic Republic of the Congo, it spread under Belgian colonial influence to become a national dish shared with the Republic of the Congo, Angola, and Gabon.
Ingredients
Scale:· 6 servings
- 1 whole chicken, cut into pieces
- 2 cups palm nut cream (moambe sauce base) or canned palm fruit concentrate
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, minced
- 2 tomatoes, chopped
- 2 tbsp tomato paste
- 2 cups chicken stock
- Salt to taste
Instructions
- 1Season the chicken pieces with salt and brown them in a large pot; set aside.
- 2In the same pot, sauté onion and garlic until soft.
- 3Add tomatoes, tomato paste, and scotch bonnet and cook until thickened.
- 4Stir in the palm nut cream and chicken stock until smooth.
- 5Return the chicken to the pot, cover, and simmer 35-40 minutes until the chicken is tender and the sauce has thickened.
- 6Season with salt and serve hot with rice or fufu.
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