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File:Moambe - noix de palme sauce with chicken.jpg

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Summary

Description
English: Moambe sauce, here covering chicken, popular across central Africa. Crushing cooked, fresh pulp from the fruits of the oil palm, Elaeis guineensis and adding water produces a high-calorie thick yellow liquid which is used in recipes. The meats - fish and or chicken or other meat as available are cooked first, then this palm liquid is added to cook. It is done when the red oil separates from the yellow sauce solids, this extra oil is often drained off. Shown here with a cooked platter of green cassava leaves 'saka-saka' accompaniment and cooked, leaf-wrapped 'chikwange' cassava 'bread.'
Date
Source Own work
Author T.K. Naliaka

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15 October 2015

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current14:32, 17 October 2015Thumbnail for version as of 14:32, 17 October 2015904 × 720 (290 KB)Piki-photowUser created page with UploadWizard

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