Regional/Cultural Day
Jour du Moambe
Palm nut sauce, the queen of all Congolese sauces. Poulet moambe is the national dish: chicken simmered in the rich, reddish-brown paste of pounded palm nuts until the meat falls off the bone and the sauce is thick enough to stand a spoon in. Making moambe from scratch takes hours. You extract the oil from the palm nuts, you boil and pound and strain, and the result is the taste that every Congolese person abroad dreams about at 2 AM.
