Poulet Moambe

What we know so far

Poulet moambe is the national dish of the Democratic Republic of the Congo, cooked for feasts, weddings and Sundays in Kinshasa and across the country. The word is Kikongo for the red palm-nut paste, and the classic pot is chicken simmered in that paste with onion, garlic and chilli, served with rice or fufu, plantain and pondu (cassava leaves). In Kinshasa homes and in the diaspora a second version is at least as common: chicken in a tomato and onion sauce enriched with peanut butter, with ginger and spring onion, which is the one most French and English recipe sites carry. Both are called moambe; this file gives the peanut-tomato pot and notes the palm-nut route.

The draft was written from 3 published sources and holds 11 ingredients and 7 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.

See every dish waiting