RCI-MT.004.0680.001
Poulet Moambé / Poulet Nyembwe
Poulet Moambé / Poulet Nyembwe from the Recidemia collection
Prep20 min
Cook45 min
Total65 min
Servings4
Difficultyintermediate
Ingredients
- a very small amount of oil for frying1 unitpreferably palm oil
- one Chicken1 unitcut into bite-sized pieces
- one Onion1 unitfinely chopped (optional)
- one ripe tomato1 unitchopped; or canned tomato, drained, (optional)
- one to two dozen okra1 unitchopped (optional)
- two cloves garlic1 unitfinely chopped—or—one small bunch of sorrel leaves or parsley, finely chopped (optional)
- chile pepper1 unitchopped (optional)
- salt1 unitblack pepper, cayenne pepper or red pepper (to taste)
- moambé or nyembwe sauce (also called palm butter)1 unit
Method
1
Heat the palm oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.
2
Add the chicken pieces to the hot oil and cook, stirring occasionally, until lightly browned on all sides, about 8–10 minutes.
9 minutes
3
Add the chopped onion, garlic, and chopped chile pepper to the pot and stir well, cooking until fragrant, about 2 minutes.
2 minutes
4
Add the chopped tomato to the pot and stir to combine with the chicken and aromatics.
5
Pour in the moambé (palm butter) sauce and stir thoroughly to coat the chicken evenly, breaking up any clumps as needed.
6
Reduce the heat to medium-low, cover the pot with a lid, and simmer gently for 25–30 minutes until the chicken is cooked through and the sauce has melded together.
28 minutes
7
Add the chopped okra to the pot during the last 10 minutes of cooking and stir to incorporate.
8
Taste the stew and adjust seasoning with salt, black pepper, cayenne pepper, or red pepper as needed.
9
Serve hot in bowls, spooning the rich palm butter sauce over the chicken and vegetables.