Poulet à la Moambé
Serves 4
Ingredients
Method
1½ kg. Chicken, Cut into Pieces
800 g. Palm Fruit Pulp (Moambé Sauce)
2 Onions, Finely Chopped
2 Garlic, Minced
1 Scotch Bonnet Pepper (Optional)
½ l. Water
½ tsp. Black Pepper
1 tbsp. Salt
3 tbsp. Vegetable Oil
Season chicken with salt and black pepper.
Heat vegetable oil in a large pot. Add chicken pieces and brown on all sides. Remove chicken and set aside.
In the same pot, sauté onions, garlic, and scotch bonnet pepper (if using) until softened.
Add the palm fruit pulp and water to the pot. Stir until well combined.
Return the chicken to the pot. Simmer on medium heat for 45-60 minutes, or until chicken is tender and sauce has thickened.
Taste and adjust seasoning as needed.
Serve with steamed rice or boiled plantains.