Stew
Poulet à la Moambé
About
Central Africa's cherished chicken in a rich palm-butter (moambé) sauce — often called the national dish of both Congos, served with rice, fufu or pondu.
Equipment
- Heavy pot
- Knife
Ingredients
Chicken, jointed into pieces1 whole
Palm butter (moambé) or palm-nut extract1½ cups
Onions, chopped2
Garlic, crushed4 cloves
Tomatoes, chopped2
Scotch bonnet pepper1
Stock cubes2
Oil2 tbsp
Salt and pepperto taste
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