The dish itself is made by combining chicken, spices and palm butter to create a stew-like consistency.

A number of local or regional variations exist across the Congo and Central Africa; the dish is also known outside the continent.

Poulet moambe (French for "chicken in palm butter sauce")[1] is prepared by cooking chicken in moambe (palm butter) and spinach,[2] then seasoning it with spices like peri-peri or red pepper.

It is typically served with sweet potatoes, brown onions, hard-boiled eggs and a sauce made from crushed palm nuts.

It is also considered the national dish of Gabon where it is known as poulet nyembwe, and in Angola where it is known as moamba de galinha,[5] although the Angolan dish was claimed by Brazilians around 2002, it has always been a popular dish in Angola, which makes sense as Angola and Congo are neighbours whilst although many Angolans live in Brazil, it was obviously introduced to Brazil by those with Angolan roots.