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Palm butter or palm cream, frequently known as moambe, mwambe or nyembwe, is an ingredient made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (''Elaeis guineensis'') tree. It forms an important ingredient in stews and sauces in African cuisine.
Dishes made with the sauce often include peanuts, peanut sauce, or
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 called ''sauce graine'' or ''noix de palme'' may be substituted.
''Gabon''. Winter 2007. p. 19. Retrieved 10 March 2009 The most important dish using nyembwe is
"Recipe for Mwambe Beef."
''The Africa Cookbook: Tastes of a Continent''. Reprinted at The Global Gourmet website. Retrieved 10 March 2009.
Nyembwe Sauce
Recipe at Celtnet Recipes website. Retrieved 10 March 2009.
''Poulet Nyembwe'' (Nyembwe Chicken)
Recipe at Celtnet Recipes website. Retrieved 10 March 2009. African cuisine Angolan cuisine Democratic Republic of the Congo cuisine Gabonese cuisine National dishes Republic of the Congo cuisine Lingala words and phrases {{Africa-cuisine-stub
Palm butter or palm cream, frequently known as moambe, mwambe or nyembwe, is an ingredient made from the pericarp (not the seeds) of palm nuts, the fruit of the African oil palm (''Elaeis guineensis'') tree. It forms an important ingredient in stews and sauces in African cuisine.
Dishes made with the sauce often include peanuts, peanut sauce, or peanut butter
Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers. Peanut butter is consumed in many countri ...
. The meat usually used in the dishes is chicken but other meats, such as beef, fish, mutton, or any wild game meat, such as crocodile or venison, are used as well. Moambe chicken
Moambe chicken (french: poulet à la moambe or simply , pt, moamba de galinha) is a savory chicken dish popular in Central Africa and considered the national dish of Angola. The dish itself is made by combining chicken, spices and palm butter to ...
is considered a national dish
A national dish is a culinary dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons:
* It is a staple food, made from a selection of locally available foodstuffs that can be ...
of three African countries.
Regional variations
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 called ''sauce graine'' or ''noix de palme'' may be substituted.
Angola
In Angola, the dish is called ''moamba de galinha
Moambe chicken (french: poulet à la moambe or simply , pt, moamba de galinha) is a umami, savory Chicken (food), chicken dish popular in Central Africa and considered the national dish of Angola. The dish itself is made by combining chicken, spi ...
'' and is considered a national dish as well. It is usually served with funge, a manioc purée, and can be made with fish on occasions.
Democratic Republic of the Congo
In western regions of the Democratic Republic of the Congo, ''mwambi'' or ''mwambe'' ( ln, mwǎmba) is the name given to the sauce of palm oil or peanuts.Poulet à la Moambé
Moambe chicken (french: poulet à la moambe or simply , pt, moamba de galinha) is a savory chicken dish popular in Central Africa and considered the national dish of Angola. The dish itself is made by combining chicken, spices and palm butter to ...
, "chicken in a ''moambe'' sauce", is also considered the Congo's national dish.
Gabon
In Gabon, the sauce is usually called ''nyembwe'', from the Myene word for palm oil."Oiling the Wheels of the Economy."''Gabon''. Winter 2007. p. 19. Retrieved 10 March 2009 The most important dish using nyembwe is
nyembwe chicken
Moambe chicken (french: poulet à la moambe or simply , pt, moamba de galinha) is a savory chicken dish popular in Central Africa and considered the national dish of Angola. The dish itself is made by combining chicken, spices and palm butter to ...
(French: ''poulet unyembwe'' or ''poulet ugnemboue'') which is considered a national dish of Gabon.
See also
*Palm oil
Palm oil is an edible vegetable oil derived from the mesocarp (reddish pulp) of the fruit of the oil palms. The oil is used in food manufacturing, in beauty products, and as biofuel. Palm oil accounted for about 33% of global oils produced from ...
* List of sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service.
General
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* (salsa roja)
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* – a velouté sauce flavored ...
* List of stews
References
External links
* Jessica B. Harri"Recipe for Mwambe Beef."
''The Africa Cookbook: Tastes of a Continent''. Reprinted at The Global Gourmet website. Retrieved 10 March 2009.
Nyembwe Sauce
Recipe at Celtnet Recipes website. Retrieved 10 March 2009.
''Poulet Nyembwe'' (Nyembwe Chicken)
Recipe at Celtnet Recipes website. Retrieved 10 March 2009. African cuisine Angolan cuisine Democratic Republic of the Congo cuisine Gabonese cuisine National dishes Republic of the Congo cuisine Lingala words and phrases {{Africa-cuisine-stub