Congolese Poulet à la Moambé (Chicken in Palm Butter Sauce)
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 1.2kg bone-in chicken thighs and drumsticks
- • 1 can (400g) red palm fruit concentrate (sauce graine / moambé)
- • 2 medium onions, finely chopped
- • 4 garlic cloves, minced
- • 1 thumb ginger, grated
- • 2 scotch bonnet chillies, pierced whole
- • 2 tbsp red palm oil
- • 2 cups chicken broth
- • 1 tsp ground nutmeg
- • 1 tsp sea salt
- • 1/2 tsp black pepper
- • Steamed Saka Saka and Kwanga (cassava baton), to serve
Preparation Steps
Heat palm oil in a heavy pot, season chicken with salt, pepper, and nutmeg, and brown on all sides until golden.
Add chopped onions, minced garlic, and grated ginger; cook for 6 minutes until soft and fragrant.
Pour in the rich red palm fruit concentrate, chicken broth, and whole pierced scotch bonnet chillies; stir to combine into a velvety red sauce.
Cover and simmer gently on low heat for 45 minutes, stirring occasionally so the rich palm sauce does not catch on the bottom.
Uncover for the last 10 minutes until chicken is tender and sauce coats the back of a spoon with a crimson oil sheen.
Serve hot with steamed Saka Saka (cassava leaves) and sliced Kwanga cassava batons.