Poulet moambe is a beloved Congolese chicken dish built around a rich palm nut sauce, tomato, and fragrant aromatics. It is hearty without needing a long list of ingredients.
Brown the chicken first, then simmer it gently in the sauce so the meat stays tender and the palm nut base becomes savory and cohesive.
Palm nut cream varies in thickness. If the sauce becomes too dense while simmering, loosen it with a splash of stock or water.
Serving Suggestions
Serve with steamed rice, saka-saka or another leafy green, and a crisp tomato or cucumber salad.
Recipe Notes
Refrigerate leftovers for up to 3 days and reheat gently. The sauce thickens as it cools, so add a little water before warming.
Congolese Poulet Moambe (Chicken in Palm Nut Sauce)
Tender chicken simmered in a rich Congolese palm nut sauce with tomato, aromatics, and gentle chile heat.
Ingredients
Equipment
Method
Cook the chicken:
- Pat the chicken dry and season with half the salt. Heat the oil in a heavy pot over medium-high heat and brown the chicken in batches, about 5 minutes per side. Transfer to a plate.
- Lower the heat to medium. Add the onion and cook until softened, about 5 minutes. Stir in the garlic, ginger, tomato paste, paprika, and chile for 1 minute.
- Add the palm nut cream and stock, stirring until smooth. Return the chicken and its juices to the pot, cover, and simmer gently for 35 to 40 minutes, until tender.
- Uncover and simmer for 5 minutes to thicken the sauce. Stir in the cilantro, taste for salt, and serve with lime wedges.
Nutrition
Notes
- Brown the chicken in batches so it develops flavor instead of steaming.
- Keep the sauce at a gentle simmer; a hard boil can make the palm nut base look greasy.
