Poulet Moambe

Ingredients

• 1 whole chicken, cut into pieces
• 2 cups palm nut cream (moambe), fresh or canned
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 1 pili-pili chili or Scotch bonnet, minced
• 2 tbsp oil
• Salt, to taste
• Cooked rice or fufu, to serve

Steps

1. Heat the oil in a pot and brown the chicken pieces, then remove and set aside.
2. In the same pot, saute the onion and garlic until softened, then add the tomatoes and tomato paste, cooking until they break down.
3. Return the chicken to the pot along with the palm nut cream and chili.
4. Add enough water to loosen the sauce slightly, cover, and simmer for 40-45 minutes, until the chicken is tender and the sauce is thick and deep red.
5. Season with salt and serve hot over rice or fufu.