Moambe Chicken

6 steps. Take it one step at a time.

1. 01

   Heat the palm oil

   Heat the palm oil in a large heavy-bottomed pot over medium-high heat. Season the chicken pieces with salt and pepper, then brown them in the oil until golden on all sides. Remove chicken and set aside.

   10 min
2. 02

   Add the chopped onions, garlic, and grated ginger

   In the same pot, add the chopped onions, garlic, and grated ginger. Sauté for about 5 minutes until the onions are softened and translucent.

   5 min
3. 03

   Add the diced tomatoes and the whole scotch bonnet pepper

   Add the diced tomatoes and the whole scotch bonnet pepper. Cook for another 5 minutes until the tomatoes begin to break down into a sauce.

   5 min
4. 04

   Pour in the palm nut pulp

   Pour in the palm nut pulp (moambe) and stir well to combine. Return the browned chicken pieces to the pot. If the sauce is too thick, add a splash of water.

5. 05

   Reduce heat to low

   Reduce heat to low, cover, and simmer for about 30 minutes, or until the chicken is tender and cooked through. Stir occasionally to prevent the sauce from sticking.

   30 min
6. 06

   Add the spinach to the pot

   Add the spinach to the pot. Stir gently and cook for 5 more minutes until the spinach has wilted into the sauce. Remove the whole scotch bonnet pepper before serving if you prefer less heat.

   5 min