Palm butter orpalm cream, frequently known asmoambe,mwambe ornyembwe, is an ingredient made from thepericarp (not the seeds) of palm nuts, the fruit of theAfrican oil palm (Elaeis guineensis) tree. It forms an important ingredient in stews and sauces inAfrican cuisine.
Dishes made with the sauce often includepeanuts, peanut sauce, orpeanut butter. The meat usually used in the dishes ischicken but other meats, such as beef, fish, mutton, or any wild game meat, such as crocodile or venison, are used as well.Moambe chicken is considered anational dish of three African countries.
In order to make palm butter, palm nuts are boiled and then pounded. The pulp is mixed with water, sieved and boiled again. Canned palm soup base, also calledsauce graine ornoix de palme may be substituted.[1]
InAngola, the dish is calledmoamba de galinha and is considered a national dish as well. It is usually served withfunge, amanioc purée, and can be made with fish on occasions.[2]
In western regions of theDemocratic Republic of the Congo,mwambi ormwambe (Lingala:mwǎmba) is the name given to the sauce of palm oil or peanuts.[3]Poulet à la Moambé, "chicken in amoambe sauce", is also considered the Congo's national dish.[4]
InGabon, the sauce is usually callednyembwe, from theMyene word for palm oil.[5] The most important dish using nyembwe isnyembwe chicken (French:poulet [au] nyembwe orpoulet [au] gnemboue) which is considered a national dish of Gabon.[5]
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