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Moambe
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. 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 is considered a national dish 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'' and is considered a national dish as well. It is usually served with funge, a manioc purée, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 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 Poulet moambe (French for "chicken in palm butter sauce") is prepared by cooking chicken in moambe (palm butter) and spinach, 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. Moambe chicken can also be accompanied by rice or manioc (cassava) paste. The chicken can be substituted with duck or fish. Popularity Moambe chicken is regarded as the national dish of the Democratic Republic of the Congo. It is also considered the national dish of Gab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 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 Poulet moambe (French for "chicken in palm butter sauce") is prepared by cooking chicken in moambe (palm butter) and spinach, 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. Moambe chicken can also be accompanied by rice or manioc (cassava) paste. The chicken can be substituted with duck or fish. Popularity Moambe chicken is regarded as the national dish of the Democratic Republic of the Congo. It is also considered the national dish of Gabon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Republic Of The Congo Cuisine
The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, ''fufu'', rice, plantain and potatoes are generally the staple foods eaten with other side dishes. History Common Congolese dishes Less than two percent of the land is cultivated, and most of this is used for subsistence farming. Congo's farmland is the source of a wide variety of crops. These include maize, rice, cassava (manioc), sweet potatoes, yam, taro, plantain, tomatoes, pumpkin and varieties of peas and nuts. These foods are eaten throughout the country, but there are also regional dishes. The most important crops for export are coffee and palm oil. Wild plants,Mukenge, Tshilemalema (2002."Culture and customs of the Congo."Greenwood Press. fruits, mushrooms, honey and other foods such as bushmeat and fish are also gathered, hunted, and used in dishes. People often sell these crops at markets, or by the roadside. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
National Dishes
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 prepared in a distinctive way, such as '' fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees. * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. Durin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Democratic Republic Of The Congo Cuisine
The cuisine of the Democratic Republic of the Congo and the Republic of the Congo varies widely, representing the food of indigenous people. Cassava, '' fufu'', rice, plantain and potatoes are generally the staple foods eaten with other side dishes. History Common Congolese dishes Less than two percent of the land is cultivated, and most of this is used for subsistence farming. Congo's farmland is the source of a wide variety of crops. These include maize, rice, cassava (manioc), sweet potatoes, yam, taro, plantain, tomatoes, pumpkin and varieties of peas and nuts. These foods are eaten throughout the country, but there are also regional dishes. The most important crops for export are coffee and palm oil. Wild plants,Mukenge, Tshilemalema (2002."Culture and customs of the Congo."Greenwood Press. fruits, mushrooms, honey and other foods such as bushmeat and fish are also gathered, hunted, and used in dishes. People often sell these crops at markets, or by the roadside. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 prepared in a distinctive way, such as ''fruits de mer'', served along the west coast of France. * It contains a particular ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees. * It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations. * It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. National dishes are part of a nation's identity and self-image. During t ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Moambe - Noix De Palme Sauce With Chicken
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. 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 is considered a national dish 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'' and is considered a national dish as well. It is usually served with funge, a manioc purée ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Angolan Cuisine
Angolan cuisine has many dishes popular among nationals and foreigners. One of the most popular being ''funge'' (which is made from the cassava or corn flour), '' mufete'' (having grilled fish, plantain, sweet potato, cassava, and '' gari''). There is also '' calulu'', '' moamba de galinha'', ''moamba de ginguba'', '' kissaca'' and so many more delicious dishes. In addition, there is also the extremely popular '' mukua'' sorbet. Ingredients Staple ingredients include beans and rice, pork and chicken, various sauces, and vegetables such as tomatoes, onions. Spices such as garlic are also frequently seen.Adebayo Oyebade, ''Culture and Customs of Angola'' (2007). Greenwood, p. 109. ''Funge'', a type of porridge made with cassava is a staple dish. There are many influences from Portuguese cuisine like the use of olive oil. Piripiri is a local hot sauce. Dishes ''Funge'' (or ''funje'', ) and '' pirão'' () are very common dishes, and in poorer households often consumed at ev ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, beans, onions, peppers, tomatoes, etc.), and frequently with meat (especially tougher meats suitable for moist slow-cooking) such as beef. Poultry, pork, lamb or mutton, sausages, and seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus a ... are also used. Stews Unsorted * Capra e fagioli * Ginataang kalabasa * Ginataang labong * Kokotxas * Kontomire stew * Or lam * Pepián * Waknatoy See also * Fish stew – includes a list of many fish stews * List of Azerbaijani soups and stews * List of fish and seafood soups * List of Japanese ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Sauces
The following is a list of notable culinary and prepared sauces used in cooking and food service. General * * * * * * * * * * * * * * * * * * * * * * * * * * (salsa roja) * * * – a velouté sauce flavored with tomato * * – prepared using mushrooms and lemon * * * * * * * * * By type Brown sauces include: * * * * * * * * * * * Butter sauces * * * * Beurre noisette * * Emulsified sauces * * * * * * * * (w/ chilli) Fish sauces * * * * Green sauces * See Tomato sauces * * Hot sauces * Pepper sauces *Mustard sauces ** * Chile pepper-tinged sauces * s include: ** ** ** sauce ** sauce ** ** ** Meat-based sauces * * * * * * * * Pink sauces * See Pink sauce Sauces made of chopped fresh ingredients * * * * * * * * Latin American Salsa cruda of various kinds * * * * Sweet sauces * * * * * * * * * * * not liquid, but called a sauce nonetheless ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
