Moambe Sauce Base (Gabon - palm nut sauce)

Name: Moambe Sauce Base (Gabon - palm nut sauce)
Cuisine: Kenya
Ingredients: 1L Palm nut cream (extracted); 2 onions, 6 cloves Onions & garlic; 4 Tomatoes; 2-4 Pepper (scotch bonnet); 500ml Stock (vegetable or fish)

A recipe from Kenya.

🇰🇪 KenyavegandairyFreeglutenFreenutFreesoyFreeeggFree

Moambe Sauce Base (Gabon - palm nut sauce)

Nutrition (per serving)

400Calories

5 gProtein

8 gSugar

100 mgSalt

Ingredients

1L Palm nut cream (extracted)
2 onions, 6 cloves Onions & garlic
4 Tomatoes
2-4 Pepper (scotch bonnet)
500ml Stock (vegetable or fish)

Method

Chop onions, garlic, tomatoes, and peppers finely or blend for smooth base.
Heat a pot on medium, add palm nut cream—stir constantly as it melts to prevent sticking (5 minutes).
Add chopped/blended aromatics; fry in the cream for 10-15 minutes until onions soften and mixture darkens slightly.
Pour in stock; bring to boil, then reduce to simmer for 30-45 minutes, stirring occasionally until sauce thickens to gravy consistency and oil separates on top.
Taste and adjust with salt or more pepper—should be rich, nutty, slightly tangy.
Use as base for adding proteins like chicken or fish to make full Moambe stew; store refrigerated 3-4 days.