Poulet Moambe

Season chicken pieces generously with salt and black pepper. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering.

Brown the chicken pieces on all sides for about eight minutes until golden. Remove and set aside on a plate while you build the sauce base.

Saute diced onions in the same pot for five minutes until softened. Add minced garlic and cook one minute until fragrant and lightly golden.

Add diced tomatoes, bay leaves, and whole scotch bonnet peppers. Cook for ten minutes, stirring occasionally, until tomatoes break down into a thick sauce.

Dissolve palm butter paste in two cups of warm water and pour into the pot. Stir well until the sauce is smooth and uniformly orange-red in color.

Return chicken pieces to the pot, cover, and simmer on low heat for forty-five minutes until chicken is very tender and sauce is thick and rich. Serve with fufu or white rice.