6
Ingredients
- 400 g rice
- 300 g palm-nut pulp or palm cream
- 1 onion
- 2 garlic cloves
- Salt and chili
- Water
Method
- 01 Cook the rice in salted water and keep warm.
- 02 Sweat the onion and garlic, then add the diluted palm pulp.
- 03 Simmer until the sauce is smooth and coats a spoon.
- 04 Season with salt and chili.
- 05 Serve the sauce over or beside the rice.
Rice with moambe extends the festive sauce into an everyday plate.
In the same spirit
Other recipes close by territory or by gesture.
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Fish moambe
Firm fish simmered in palm-nut pulp sauce — river moambe, distinct from chicken moambe.
25 min prep · 50 min cook
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Lituma
Green plantains pounded into a dense, smooth puree, a staple of eastern Congo.
15 min prep · 30 min cook
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Loso with green peas
Rice with green peas cooked in an aromatic broth—simple, colorful and made for sharing.
15 min prep · 30 min cook