Poulet Moambé and Poulet Nyembwe

Poulet Moambé or Poulet a la Moambé (Chicken in Moambé sauce), made with the fruit of the African oil palm, is popular throughout the Congo River area.

oil for frying, preferably red palm oil

2 lbs chicken, cut into bite-sized pieces

1 onion, finely chopped (optional)

1 tomato, chopped; or canned tomato, drained, (optional)

24 okra, chopped (optional)

2 garlic cloves, finely chopped — or — 1 small bunch of sorrel leaves or parsley, finely chopped (optional)

1 chile pepper, chopped (optional)

salt (to taste)

black pepper (to taste)

cayenne pepper or red pepper (to taste)

2 cups moambé or nyembwe sauce (also called palm butter); or canned Palm Soup Base (also called "Sauce Graine" or "Noix de Palme")

Fry the chicken and any optional ingredients in hot oil in a large skillet or dutch oven until the chicken is browned but not done.

Reduce heat and add the spices. Add two cups of the moambé or nyembwe sauce or canned palm soup base and one cup water. Simmer over low heat until everything is cooked and tender (maybe an hour), stirring often. Stir before serving. The red palm oil tends to separate from the sauce; some people remove some or most of this red oil before serving, but this is not necessary.

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Poulet Moambé and Poulet Nyembwe