About the dish
Moambe is a sauce made from the pulp of oil-palm fruit: the nuts are boiled, pounded and squeezed to release a thick orange cream with a gently nutty, fruity flavour. Chicken simmered in it with onion, garlic, tomato and hot chilli is the best-known dish of the Democratic Republic of the Congo, and it is also cooked in Congo-Brazzaville, Gabon and Angola. Many cooks stir in peanut butter, which makes the sauce even silkier. It is served with rice, fufu or chikwangue, and often with stewed cassava leaves too.
Main ingredients
- chicken
- palm-nut cream
- onion
- garlic
- tomatoes
- chilli
Angola: Called muamba de galinha in Angola – chicken stewed in palm oil with okra and squash, served with funge; regarded as one of the national dishes.
DR Congo: Regarded as the national dish of the DRC; a version enriched with peanut butter is also popular (groundnuts are nguba in Lingala).
Gabon: In Gabon the same dish is called poulet nyembwe (nyembwe being the palm-nut sauce) and is regarded as the national dish.
Republic of the Congo: In Congo-Brazzaville poulet à la moambé is eaten with rice, chikwangue or fufu.
More: Wikipedia (en)
