Ingredients

• 18-24 large prawns (large shrimp)
• 200 g (3/4 cup) butter
• 10 ml (2 teaspoons) crushed garlic
• 30 ml (2 tablespoons) lemon juice
• 30 ml (2 tablespoons) peri-peri sauce (recipe below)
• salt, milled black pepper

PERI-PERI SAUCE

• 50 g (1 1/2 ounces) red chillies, very finely chopped
• 5 cloves garlic, crushed
• 500 ml (2 cups) olive oil
• pared rind of 1 small lemon (use a vegetable peeler to remove the skin in thin strips)

PREPARATION
Mix the ingredients together in a bottle and shake well. You can make the sauce ahead and store it in the fridge; the flavour improves with age, reaching its peak at two weeks.

Slit prawns down their backs and devein. Leave heads on, or remove them if you prefer. Depending on the size of your frying pan, cook them in one or two batches.

Heat the butter gently and add the garlic and lemon juice. Don't let the garlic burn. Add prawns and peri-peri sauce. (Shake first to make sure you get some of the chilli and garlic as well.)

Sizzle for 4-5 minutes, turning frequently, until cooked. Season with salt and pepper and tip into a warm serving bowl. Garnish, if you wish, with chopped fresh parsley. Serve with rice or bread and butter.

1 ) traditional recipe Gabon Chicken Nyembwe


Moambé Sauce is made from the ripe red fruit which surrounds the seed of the African oil palm. Poulet Moambé or Poulet a la Moambé (Chicken in Moambé sauce) is popular throughout the Congo River area. In Gabon, Poulet Nyembwe (also spelled Gnemboue), or Chicken in Nyembwe sauce, is considered the Gabonese national dish. Moambé is also made with meat. Other palm fruit and palm oil recipes include: Palm Butter, and Palm-Oil Chop.



a very small amount of oil for frying, preferably palm oil

1 chicken, cut into bite-sized pieces

1 onion, finely chopped (optional)

1 ripe tomato, chopped; or canned tomato, drained, (optional)

12 - 24 okra, chopped (optional)

2 cloves garlic, finely chopped or 1 small bunch of sorrel leaves or parsley, finely chopped (optional)

chile pepper, chopped (optional)

salt, black pepper, cayenne pepper or red pepper (to taste)

moambé or nyembwe sauce (also called palm butter); or canned Palm Soup Base (also called "Sauce Graine" or "Noix de Palme"), available in African and International grocery stores



Fry the chicken and any optional ingredients in hot oil in a large skillet or dutch oven until the chicken is browned but not done.

Reduce heat and add the spices. Add two cups of the moambé / nyembwe sauce or canned palm soup base and one cup water. Simmer over low heat until everything is cooked and tender (maybe an hour), stirring often. Stir before serving. The red palm oil tends to separate from the sauce; some people remove some or most of this red oil before serving.

Serve with Baton de Manioc / Chikwangue, or Fufu, or Rice.

2) second version

Congo Chicken Moambe has been called the national dish of the Congo. It has many variations. I like this version the best because the seasonings blend so well. Ground peanuts are a common ingredient in African cuisine and are a delicious and nutritious addition to this sauce.

1 Tbsp. butter

1 medium-sized yellow onion, peeled and diced

1 tsp. salt

½ tsp. cayenne pepper

¼ tsp. ground nutmeg

2½ cups prepared tomato sauce

½ cup smooth, natural peanut butter

1 (3-lb.) precooked rotisserie chicken, cut into quarters

½ cup toasted sesame seeds

In a large saucepan, melt the butter and sauté the onion until golden brown. Add the salt, the cayenne pepper, the nutmeg and the tomato sauce and simmer about 5 minutes. Melt the peanut butter in the microwave (high heat, 10 to 15 seconds) and stir the melted peanut butter into the sauce. Simmer over low heat about 5 to 7 minutes to blend the flavors. Add the chicken, spoon the sauce over the pieces, cover the pan and simmer over low heat, about 10 minutes. Sprinkle the chicken with the toasted sesame seeds