Poulet Moambé / Poulet Nyembwe

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  1. 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.
  2. Reduce heat and add the spices. Add two cups of the moambé / 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.