Poulet à la Moambe

What we know so far

Poulet à la moambe is the national dish of Congo-Brazzaville: chicken cooked in moambe, the thick red sauce pressed from boiled, pounded palm nuts (what West Africa calls sauce graine), with onion, spring onion and garlic, and in the Brazzaville kitchen a handful of okra and a green chilli dropped in at the end. It is eaten with rice, chikwangue (fermented cassava bread), fufu, plantain or cassava, nearly always with saka-saka (pounded cassava leaves) beside it. The name moambe is Kikongo for the palm paste itself; the Angolan muamba de galinha and Gabon's poulet nyembwe are the same family.

The draft was written from 3 published sources and holds 10 ingredients and 6 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

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