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Poulet à la Moambe
A rich and flavorful chicken stew made with palm butter (moambe) or peanut butter, tomatoes, onions, and spices. It's a comforting dish often served with fufu or rice.
ð§ ææ
- 1.5 kg Chicken(cut into serving pieces)
- 1 cup Palm butter (Moambe) or smooth peanut butter
- 2 large Onions(chopped)
- 800 g Tomatoes(chopped or 1 can (28 oz) diced tomatoes)
- 4 cloves Garlic(minced)
- 1 tsp Chili pepper(minced, or to taste)
- 2 tbsp Palm oil or vegetable oil
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 cups Water or chicken broth
- 2 cups Optional: Greens (spinach, collard greens)(washed and chopped)
ðšâð³ äœãæ¹
- 1
Season chicken pieces with salt and pepper.
- 2
Heat palm oil or vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Add minced garlic and chili pepper, and cook for another minute until fragrant.
- 5
Stir in the chopped tomatoes (or diced tomatoes) and cook for 5 minutes, allowing them to break down.
- 6
Return the browned chicken to the pot. Add water or chicken broth.
- 7
Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 45 minutes, or until the chicken is tender.
- 8
Stir in the palm butter (or peanut butter) until well combined and the sauce is smooth. If using optional greens, add them now.
- 9
Continue to simmer uncovered for another 15-20 minutes, allowing the sauce to thicken. Adjust seasoning with salt and pepper if needed.
- 10
Serve hot with fufu, rice, or boiled plantains.
ð¡ ããã®ã³ã
- âIf using peanut butter, ensure it's unsweetened and smooth for the best texture.
- âAdjust the amount of chili pepper to your spice preference.
- âMoambe is traditionally made from palm nuts, giving it a unique flavor. If unavailable, peanut butter is a common substitute.
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- Add other vegetables like okra or bell peppers.
- Use goat meat or beef instead of chicken.