Poulet à la Moambé

Poulet à la moambé, or poulet moambe, is a cherished chicken dish from Central Africa, especially revered in the Democratic Republic of the Congo, where it is celebrated as the national dish. This flavorful delicacy features chicken cooked with a blend of spices and palm butter, resulting in a rich, stew-like consistency. Variations of poulet moambe can be found throughout the Congo and Central Africa, and the dish has even garnered fans beyond the continent.

Preparing poulet moambe involves cooking chicken in palm butter along with spinach, seasoned with spices such as peri-peri or red pepper. Typically, it is accompanied by sides like sweet potatoes, brown onions, hard-boiled eggs, and a sauce made from crushed palm nuts. It pairs wonderfully with rice or manioc paste. For a twist, you can also substitute chicken with duck or fish.

This dish isn't just a favorite in the Democratic Republic of the Congo; it is also a national dish in Gabon, where it is known as poulet nyembwe, and in Angola, where it is called muamba de galinha—a name that is originally from Brazil. Poulet moambe is a staple in many Belgian households and even features on the menus of Portuguese restaurants, such as Shilabo's in Lisbon.