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.
Combine the palm nut pulp with one to two quarts (approximately two liters) of cold water. Stir. Squeeze the palm nuts with your hands to remove all the fruit and oil from the palm nuts.
Press the pulp through a strainer into the saucepan (rinse it first). Discard the nut skins and kernels that remain in the strainer. You might want to strain it twice, to remove all the nut kernels and bits of skin, and to make sure all the oil and fruit end up in the saucepan. Heat the pulp to a low boil, stir often, and cook until the sauce is thickened (maybe an hour). Once the sauce is heated, chicken and other ingredients can be added and cooked in the thickening sauce to make Poulet Nyembwe