Entree: Gabon – Poulet Moambe (chicken in palm-nut sauce)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
40 min
Total
1 hr
Ingredients
- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 cup (240 g) palm nut paste (moambe paste or palm butter)
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 2 cups (480 ml) chicken stock
- 1 scotch bonnet or habanero pepper, minced (or 1 jalapeño), optional
- 1 tsp (5 g) smoked paprika
- 1 tsp (2 g) ground coriander
- 1 tbsp (15 ml) peanut butter, smooth (optional for body)
- 1 tbsp (15 ml) lemon juice
- Salt to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley, for garnish
- 3 cups (600 g) cooked white rice, for serving
Instructions
1. Pat the chicken pieces dry, season with salt, smoked paprika, and ground coriander. Heat the vegetable oil in a large Dutch oven or heavy pot over medium‑high heat. Brown the chicken on all sides in batches, 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium. Add the sliced onion to the pot and sauté until soft and beginning to color, about 6–8 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add the palm nut paste and peanut butter (if using) and stir to combine, then pour in the chicken stock and scrape up any browned bits from the bottom of the pot.
4. Return the browned chicken to the pot, add the minced scotch bonnet (if using), bring to a gentle boil, then reduce heat to low, cover partially, and simmer for 30–40 minutes until the chicken is cooked through and tender and the sauce has thickened. Stir occasionally and adjust liquid with extra stock or water if sauce becomes too thick.
5. Finish with lemon juice and taste for seasoning; add salt as needed. Garnish with chopped cilantro or parsley.
6. Serve hot over steamed white rice or with fufu to enjoy the rich moambe sauce.
