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- a very small amount of oil for frying, preferably palm oil
- one Chicken, cut into bite-sized pieces
- one Onion, finely chopped (optional)
- one ripe tomato, chopped; or canned tomato, drained, (optional)
- one to two dozen okra, chopped (optional)
- two cloves garlic, finely chopped—or—one small bunch of sorrel leaves or parsley, finely chopped (optional)
- chile pepper, chopped (optional)
- salt, black pepper, cayenne pepper or red pepper (to taste)
- moambé or nyembwe sauce (also called palm butter)
- Fry the Chicken and any optional ingredients in hot oil in a large skillet or dutch oven until the Chicken is browned but not done.
- Reduce heat and add the spices. Add two cups of the moambé / nyembwe sauce or canned palm soup base and one cup water. Simmer over low heat until everything is cooked and tender (maybe an hour), stirring often. Stir before serving. The red palm oil tends to separate from the sauce; some people remove some or most of this red oil before serving.