Entree: Gabon – Central Culinary Region – Poulet Moambé (chicken in palm-nut stew)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 ml) red palm oil
- 1 cup (240 g) moambé (palm nut paste)
- 1 medium onion, thinly sliced, approx. 6 oz (170 g)
- 3 cloves garlic, minced (about 0.2 oz (6 g))
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, chopped, approx. 10 oz (280 g)
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 g) roasted peanut butter (optional for added richness)
- 1 tsp (5 g) ground coriander
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) cayenne pepper (optional)
- 2 bay leaves
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) black pepper
- 1 cup (150 g) sliced okra (optional)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Season the chicken pieces with salt and pepper and brown in batches until golden on all sides, about 6–8 minutes per side; remove and set aside.
2. Add red palm oil to the pot. Reduce heat to medium and sauté the sliced onion until soft and translucent, about 6–8 minutes.
3. Stir in the minced garlic and tomato paste and cook 1–2 minutes until fragrant.
4. Add chopped tomatoes, moambé paste, chicken stock, roasted peanut butter (if using), ground coriander, smoked paprika, cayenne (if using), and bay leaves. Mix until the palm paste is incorporated and the sauce is smooth.
5. Return the browned chicken to the pot, nestling pieces into the sauce. Bring to a gentle simmer, cover, and cook over low heat for 30–40 minutes until the chicken is cooked through and tender.
6. If using okra, stir it in during the last 10 minutes of cooking so it remains tender but not mushy.
7. Taste and adjust salt and pepper. Remove bay leaves, garnish with chopped parsley, and serve hot with steamed rice, fufu, or fried plantains to soak up the moambé sauce.