Moambe sauce

nyembwe sauce, palm butter, palm cream

Palm butter or palm cream, frequently known as moambe, mwambe or nyembwe, is an ingredient made from the pericarp of palm nuts, the fruit of the African oil palm (Elaeis guineensis) tree. It forms an important ingredient in stews and sauces in African cuisine. Dishes made with the sauce often include peanuts, peanut sauce, or peanut butter. The meat usually used in the dishes is chicken but other meats, such as beef, fish, mutton, or any wild game meat, such as crocodile or venison, are used as well. Moambe chicken is considered a national dish of three African countries. In order to make palm butter, palm nuts are boiled and then pounded. The pulp is mixed with water, sieved and boiled again. Canned palm soup base, also called sauce graine or noix de palme may be substituted.

Source: Wikipedia