6
Ingredients
- 1 chicken, cut into pieces
- 400 g palm-nut pulp or unsweetened palm cream
- 2 onions
- 3 garlic cloves
- 1 chili
- Salt and oil
- Water
Method
- 01 Brown the chicken pieces in oil and set aside.
- 02 Sweat the onions and garlic, then add the palm pulp diluted with water.
- 03 Strain if needed for a smooth sauce.
- 04 Return the chicken, add chili and salt, and simmer gently for about 1 hour.
- 05 Reduce until the sauce coats the meat.
- 06 Serve with rice, fufu or chikwangue.
Moambe gathers the table: each household adjusts thickness, heat and accompaniments.
In the same spirit
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