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==Preparation==
==Preparation==
Moambe chicken is prepared by cooking chicken in [[moambe]] (palm butter) and spinach,<ref name="SwainSnyder1991">{{cite book|author1=Bob Swain|author2=Paula Snyder|title=Through Africa: The Overlanders' Guide|url=https://books.google.com/books?id=YpIEAQAAIAAJ|year=1991|publisher=Bradt Publications|isbn=978-0-946983-65-0|page=73}}</ref> then seasoned with spices like ''[[peri-peri]]'' or red pepper. It is typically served with [[sweet potato]]es, brown onions, hard boiled eggs and a sauce made from crushed palm nuts.<ref>{{cite book|title=The Belgian Congo Today|url=https://books.google.com/books?id=F5s5AQAAIAAJ|year=1952|page=522}}</ref><ref name="Albala2011">{{cite book|author=Ken Albala|title=Food Cultures of the World Encyclopedia|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=PA37|year=2011|publisher=ABC-CLIO|isbn=978-0-313-37626-9|page=37}}</ref> Moambe chicken can also be accompanied by rice or manioc ([[cassava]]) paste.<ref name=cnn>{{cite news|newspaper=CNN Travel|url=https://edition.cnn.com/travel/article/africa-food-dishes/index.html|title=15 of Africa's favorite dishes|date=12 July 2017|first=Jane-Anne|last=Hobbs}}</ref><ref name="LeMaire2014">{{cite book|author=William LeMaire|title=Crosscultural Doctoring: On and Off the Beaten Path|url=https://books.google.com/books?id=U5scAgAAQBAJ&pg=PT27|date=8 January 2014|publisher=BookCountry|isbn=978-1-4630-0341-8|page=27}}</ref>
Moambe chicken is prepared by cooking chicken in [[moambe]] (palm butter) and spinach,<ref name="SwainSnyder1991">{{cite book|author1=Bob Swain|author2=Paula Snyder|title=Through Africa: The Overlanders' Guide|url=https://books.google.com/books?id=YpIEAQAAIAAJ|year=1991|publisher=Bradt Publications|isbn=978-0-946983-65-0|page=73}}</ref> then seasoned with spices like ''[[peri-peri]]'' or red pepper. It is typically served with [[sweet potato]]es, brown onions, hard boiled eggs and a sauce made from crushed palm nuts.<ref>{{cite book|title=The Belgian Congo Today|url=https://books.google.com/books?id=F5s5AQAAIAAJ|year=1952|page=522}}</ref><ref name="Albala2011">{{cite book|author=Ken Albala|title=Food Cultures of the World Encyclopedia|url=https://books.google.com/books?id=NTo6c_PJWRgC&pg=PA37|year=2011|publisher=ABC-CLIO|isbn=978-0-313-37626-9|page=37}}</ref> Moambe chicken can also be accompanied by rice or manioc ([[cassava]]) paste.<ref name=cnn>{{cite news|newspaper=CNN Travel|url=https://edition.cnn.com/travel/article/africa-food-dishes/index.html|title=15 of Africa's favorite dishes|date=12 July 2017|first=Jane-Anne|last=Hobbs}}</ref><ref name="LeMaire2014">{{cite book|author=William LeMaire|title=Crosscultural Doctoring: On and Off the Beaten Path|url=https://books.google.com/books?id=U5scAgAAQBAJ&pg=PT27|date=8 January 2014|publisher=BookCountry|isbn=978-1-4630-0341-8|page=27}}</ref> The chicken can be substituted with duck or fish.<ref name="Albala2011"/><ref name="DoubledayCooley1979">{{cite book|author1=Nelson Doubleday|author2=C. Earl Cooley|title=Encyclopedia of World Travel|url=https://books.google.com/books?id=nClofsjZegQC|year=1979|publisher=Doubleday|isbn=978-0-385-14669-2|page=359}}</ref>


==Popularity==
==Popularity==
Moambe chicken is regarded as the [[Democratic Republic of the Congo]] (formerly Zaire).<ref name="Long2015">{{cite book|author=Lucy M. Long|title=Ethnic American Food Today: A Cultural Encyclopedia|url=https://books.google.com/books?id=DBzYCQAAQBAJ&pg=PA157|date=17 July 2015|publisher=Rowman & Littlefield Publishers|isbn=978-1-4422-2731-6|page=157}}</ref> It is also considered the national dish of [[Gabon]] where it is known as ''poulet nyembwe'', and in [[Angola]] where it is known as ''{{lang|pt|muamba de galinha}}''.<ref name=cnn/> It is a common household dish in [[Belgium]].<ref name="Natermann2018">{{cite book|author=Diana Miryong Natermann|title=Pursuing Whiteness in the Colonies: Private Memories from the Congo Freestate and German East Africa (1884-1914)|url=https://books.google.com/books?id=znZSDwAAQBAJ&pg=PA185|year=2018|publisher=Waxmann Verlag|isbn=978-3-8309-8690-4|page=185}}</ref>
Moambe chicken is regarded as the [[Democratic Republic of the Congo]] (formerly Zaire).<ref name="Long2015">{{cite book|author=Lucy M. Long|title=Ethnic American Food Today: A Cultural Encyclopedia|url=https://books.google.com/books?id=DBzYCQAAQBAJ&pg=PA157|date=17 July 2015|publisher=Rowman & Littlefield Publishers|isbn=978-1-4422-2731-6|page=157}}</ref> It is also considered the national dish of [[Gabon]] where it is known as ''poulet nyembwe'', and in [[Angola]] where it is known as ''{{lang|pt|muamba de galinha}}''<ref name=cnn/> or '' It is a common household dish in [[Belgium]].<ref name="Natermann2018">{{cite book|author=Diana Miryong Natermann|title=Pursuing Whiteness in the Colonies: Private Memories from the Congo Freestate and German East Africa (1884-1914)|url=https://books.google.com/books?id=znZSDwAAQBAJ&pg=PA185|year=2018|publisher=Waxmann Verlag|isbn=978-3-8309-8690-4|page=185}}</ref>


==References==
==References==

Revision as of 12:34, 9 May 2020

Poulet à la moambé served with rice (left) and saka saka (right)

Poulet à la moambé or simply poulet moambe (French for "chicken in a palm butter sauce") is a savoury chicken dish popular in Central Africa and considered the national dish of the Democratic Republic of the Congo. The dish itself is made by combining chicken, spices and palm butter to create a stew-like consistency. A number of local or regional variations exist across the Congo and Central Africa; the dish is also known outside the continent.

Preparation

Moambe chicken is prepared by cooking chicken in moambe (palm butter) and spinach,[1] then seasoned with spices like peri-peri or red pepper. It is typically served with sweet potatoes, brown onions, hard boiled eggs and a sauce made from crushed palm nuts.[2][3] Moambe chicken can also be accompanied by rice or manioc (cassava) paste.[4][5] The chicken can be substituted with duck or fish.[3][6]

Popularity

Moambe chicken is regarded as the Democratic Republic of the Congo (formerly Zaire).[7] It is also considered the national dish of Gabon where it is known as poulet nyembwe, and in Angola where it is known as muamba de galinha[4] or It is a common household dish in Belgium.[8]

References

  1. ^ Bob Swain; Paula Snyder (1991). Through Africa: The Overlanders' Guide. Bradt Publications. p. 73. ISBN 978-0-946983-65-0.
  2. ^ The Belgian Congo Today. 1952. p. 522.
  3. ^ a b Ken Albala (2011). Food Cultures of the World Encyclopedia. ABC-CLIO. p. 37. ISBN 978-0-313-37626-9.
  4. ^ a b Hobbs, Jane-Anne (12 July 2017). "15 of Africa's favorite dishes". CNN Travel.
  5. ^ William LeMaire (8 January 2014). Crosscultural Doctoring: On and Off the Beaten Path. BookCountry. p. 27. ISBN 978-1-4630-0341-8.
  6. ^ Nelson Doubleday; C. Earl Cooley (1979). Encyclopedia of World Travel. Doubleday. p. 359. ISBN 978-0-385-14669-2.
  7. ^ Lucy M. Long (17 July 2015). Ethnic American Food Today: A Cultural Encyclopedia. Rowman & Littlefield Publishers. p. 157. ISBN 978-1-4422-2731-6.
  8. ^ Diana Miryong Natermann (2018). Pursuing Whiteness in the Colonies: Private Memories from the Congo Freestate and German East Africa (1884-1914). Waxmann Verlag. p. 185. ISBN 978-3-8309-8690-4.
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