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Poulet Moambe (Chicken in Palm Nut Sauce)

The Quirky Foodster Team

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15 min
Prep
55 min
Cook

Ingredients

  • 1.2 kg Chicken pieces, bone-in (2 1/2 lb)
  • 400 g Palm nut cream (moambe paste) (1 3/4 cups)
  • 150 g Onion, chopped (1 large)
  • 200 g Tomatoes, chopped (2 medium)
  • 3 Garlic cloves, minced (3 cloves)
  • 10 g Fresh ginger, grated (1 tbsp)
  • 2 Bay leaves (2 leaves)
  • 1 Bouillon cube (1 cube)
  • 1 Chili pepper, whole (1 whole)
  • 500 ml Water (2 cups)
  • 6g Salt (1 tsp)

Method

  1. Season the chicken pieces with half the salt and set aside for 10 minutes.
  2. In the large pot, brown the chicken pieces in batches over medium-high heat until golden on all sides, about 8 minutes per batch; set aside.
  3. In the same pot, sauté the onion, garlic and ginger for 5 minutes until fragrant.
  4. Add the tomatoes and cook down for 8 minutes until softened.
  5. Return the chicken to the pot along with the palm nut cream, bay leaves, whole chili, bouillon cube and water.
  6. Bring to a simmer, cover, and cook over low heat for 35-40 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
  7. Remove the bay leaves and whole chili, season with the remaining salt, and serve hot with rice or fufu.

Introduction: Widely regarded as the national dish of the Democratic Republic of Congo, poulet moambe simmers chicken in a rich sauce made from palm nut cream, or moambe.

Cultural Background: Widely regarded as the national dish of the Democratic Republic of Congo, poulet moambe simmers chicken in a rich sauce made from palm nut cream, or moambe. Traditionally served at celebrations, Sunday lunches and important gatherings, it embodies Congolese home cooking at its most iconic.

Tips: Simmer gently with the lid ajar if the sauce needs thickening in the final 10 minutes — palm nut cream can separate if boiled too hard.

Variations: Some regions add smoked fish alongside the chicken for a deeper, smokier flavour. A whole chili left in whole (rather than crushed) lets you control the heat by how long it steeps. Not authentically made without chicken; there is no traditional vegetarian version of this dish. Not authentically made without chicken; there is no traditional vegan version of this dish.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, until heated through, about 8 minutes.

Nutrition: Approx. 480 kcal, 34g protein, 10g carbohydrate, 32g fat per serving.

FAQs

Q: Where can I buy palm nut cream?
A: Look for tinned palm nut cream (sometimes labelled ‘moambe’ or ‘sauce graine’) in African or Caribbean grocery stores.

Q: Is there a substitute for palm nut cream?
A: A blend of red palm oil with a little peanut butter can approximate the flavour, though the texture will differ slightly.

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