English: Moambe sauce, here covering chicken, popular across central Africa. Crushing cooked, fresh pulp from the fruits of the oil palm, Elaeis guineensis and adding water produces a high-calorie thick yellow liquid which is used in recipes. The meats - fish and or chicken or other meat as available are cooked first, then this palm liquid is added to cook. It is done when the red oil separates from the yellow sauce solids, this extra oil is often drained off. Shown here with a cooked platter of green cassava leaves 'saka-saka' accompaniment and cooked, leaf-wrapped 'chikwange' cassava 'bread.'