Entree: Republic of the Congo – National Cuisine – Poulet moambé (Chicken in palm nut sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken, cut into 8 pieces
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) palm oil (or additional vegetable oil if unavailable)
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 4 cloves garlic, minced (about 12 g)
- 1 tbsp (15 g) fresh ginger, grated
- 1 cup (240 g) palm nut paste (moambé paste) or canned palm nut concentrate
- 1 cup (240 ml) canned crushed tomatoes or blended fresh tomatoes (about 1 medium tomato)
- 2 tbsp (30 g) tomato paste
- 1–2 Scotch bonnet or habanero peppers, whole or finely chopped (adjust to heat preference)
- 1 chicken bouillon cube or 1 tsp (5 g) bouillon powder
- 1 cup (240 ml) water or low-sodium chicken stock (plus more as needed)
- 2 tbsp (30 g) natural peanut butter (optional, for depth and body)
- 1 tsp (5 g) smoked paprika or mild chili powder
- 1 bay leaf
- Salt, to taste (start with about 1 tsp / 5 g)
- Freshly ground black pepper, to taste
- 2 tbsp (8 g) chopped fresh parsley or green onions for garnish

Instructions

1. Season the chicken pieces with salt and pepper. Heat the vegetable oil and 1 tbsp palm oil in a large heavy pot over medium-high heat. Brown the chicken on all sides in batches until golden, about 6–8 minutes per batch; transfer to a plate.
2. Reduce heat to medium. Add remaining 1 tbsp palm oil to the pot and sauté the chopped onion until soft and translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and crushed tomatoes; cook, stirring, until the mixture darkens and the raw tomato smell mellows, about 6–8 minutes.
4. Add the palm nut paste (moambé) and stir to combine. If using peanut butter, whisk it in now. Pour in 1 cup (240 ml) water or stock, add the bay leaf, bouillon cube, smoked paprika, and the whole or chopped Scotch bonnet (pierce whole peppers so heat can infuse without overwhelming).
5. Return the browned chicken to the pot, submerging pieces in the sauce. Bring to a gentle simmer, cover, and cook over low heat for 30–40 minutes, turning pieces once, until the chicken is cooked through and tender. Add additional water or stock 1/4 cup (60 ml) at a time if the sauce becomes too thick.
6. Taste and adjust seasoning with salt and pepper; remove the bay leaf and whole pepper if used. If you prefer a smoother sauce, mash a small amount in the pot or briefly purée with an immersion blender (optional).
7. Garnish with chopped parsley or green onions and serve hot with steamed rice, boiled plantains, or fufu.