Moambé Centrafricaine

About This Recipe

Moambé is the signature dish of the Congo Basin and Central Africa. Chicken pieces are braised in a rich sauce derived from pounded palm nuts or palm cream. The sauce is thick, intensely orange-red, and slightly bitter — a flavour unlike any other cooking fat. It is served over gozo, fufu, or plain rice.

Ingredients

Serves 4

• 1 kgchicken pieces
• 400 mlpalm nut cream (canned or fresh)
• 3 clovesgarlic, minced
• 1 mediumonion, chopped
• 2 tspsalt
• 1 tspcayenne or piment doux

Instructions

1. 1

   Season chicken

   Rub chicken with half the garlic, salt, and cayenne. Rest 15 minutes.

2. 2

   Brown

   Heat a dry pot over high heat. Brown chicken on all sides without added fat, 6 minutes. Remove.

3. 3

   Build sauce

   Add onion and remaining garlic to the pot. Cook 4 minutes. Pour in palm nut cream with 1 cup water. Stir and bring to a simmer.

4. 4

   Braise

   Return chicken to the pot. Cover and simmer 40 minutes until chicken is tender and sauce is thick. Adjust seasoning.

5. 5

   Serve

   Serve over gozo, fufu, or plain rice.

Variations

• •

  Use smoked fish instead of chicken for a pescatarian version.

• •

  Add a handful of fresh spinach at the end.

Storage

Keeps 3 days refrigerated; flavour deepens with time.

Frequently Asked Questions