Poulet à la Moambé Nouvelle
A rich and flavorful chicken stew made with palm nut cream, served with fufu and a side of greens. This version offers a slightly different spice profile and preparation method compared to the classic Moambé.
🧂 Ingredients
- 1.5 kg Chicken(cut into pieces)
- 400 g Palm nut cream (Moambe)(canned or fresh)
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(crushed or pureed)
- 1 small Scotch bonnet pepper(finely chopped, optional for heat)
- 1 inch piece Ginger(grated)
- 1 tsp Thyme(dried)
- to taste Salt
- to taste Black pepper
- 2 tbsp Vegetable oil
- 1 cup Water(or as needed)
- 300 g Fufu flour (cassava or plantain)(for serving)
- 200 g Spinach or other greens(for serving)
👨‍🍳 Instructions
- 1
Season chicken pieces with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown the chicken pieces on all sides until golden. Remove chicken and set aside.
- 2
In the same pot, add chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for another minute until fragrant.
- 4
Stir in the crushed tomatoes and dried thyme. Cook for 5-10 minutes, allowing the sauce to thicken slightly.
- 5
Return the browned chicken to the pot. Add the palm nut cream and 1 cup of water. Stir well to combine.
- 6
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or until the chicken is tender and the sauce has thickened. Stir occasionally.
- 7
While the stew simmers, prepare the fufu according to package directions. Cook the spinach or greens until wilted.
- 8
Taste the stew and adjust seasoning with salt and pepper as needed. Serve the Poulet à la Moambé Nouvelle hot with fufu and a side of greens.
đź’ˇ Pro Tips
- âś“For a richer flavor, marinate the chicken in salt, pepper, and a little garlic overnight.
- âś“If using fresh palm nuts, the process of extracting the cream is more involved but yields a superior taste.
- âś“Don't rush the simmering process; slow cooking allows the flavors to meld beautifully.
🔄 Variations
- Add a bay leaf during simmering for an extra layer of aroma.
- Incorporate other vegetables like carrots or bell peppers.
- Serve with rice or boiled plantains instead of fufu.