DR Congo's Liboke (Poulet à la Moambe)

In Central African cooking, particularly in the Democratic Republic of the Congo, the term "liboke" is used to describe a method in which food is cooked on banana leaves. "Moambe" or "Poulet à la Moambe," a chicken meal cooked in a delicious, red palm oil sauce, is one of the dishes that are frequently prepared utilizing this technique.

This meal has developed over many generations in the heart of Central Africa, a region whose culinary traditions are strongly entrenched in local resources. The inventive mixture of ingredients, which includes the recognisable red palm oil, highlights the regional flavours that have supported communities for ages.

The delicious Central African meal poulet à la Moambe perfectly captures the rich culinary history of the Democratic Republic of the Congo. This delicious recipe, which has its roots in tradition, is a monument to the versatility of Central African cooking. The cooking method known as "Liboke," which uses banana leaves, gives the food a distinctive, earthy flavour.

Preparation Time

1 hour and 50 minutes

Ingredients

1 whole chicken (cut into pieces)

2 cups palm oil

1 large onion (chopped)

3-4 cloves of garlic (minced)

2-3 tomatoes (diced)

1-2 red bell peppers (diced)

1-2 hot peppers 

1 cup tomato paste

2 cups chicken broth

Salt and pepper 

Plantains or rice 

Preparation

• Cut banana leaves into large squares. Briefly pass them over an open flame to make them pliable.
• Rub the chicken pieces with salt and pepper. You can also marinate them with some garlic and onion.
• In a large pot, heat the palm oil over medium heat. Add the marinated chicken pieces and brown them on all sides.
• Add the onion, garlic, tomatoes, red bell peppers, and hot to the pot. Cook until the vegetables are softened.
• Stir in the tomato paste and cook for a few minutes to eliminate the raw taste.
• Add the chicken broth to the pot, ensuring the chicken is mostly submerged in the liquid.
• Reduce the heat to low, cover the pot, and let it simmer for about 1 hour and 30 minutes or until the chicken is tender and the flavors are well blended.
• Serve the Poulet à la Moambe hot with rice or fried plantains.