Poulet Nyembwe (Gabonese Palm Nut Chicken)
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The Tale of Poulet Nyembwe (Gabonese Palm Nut Chicken)
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Poulet Nyembwe, chicken simmered in a rich sauce of pounded palm nuts, is considered Gabon's national dish and belongs to the same palm-nut stew family as moambe chicken in the two Congos and muamba in Angola—all rooted in Central Africa's long use of oil-palm fruit as a base for savory sauces.
Ingredients
Scale:· 6 servings
- 1 whole chicken, cut into pieces
- 2 cups palm nut cream
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, minced
- 2 tomatoes, chopped
- 2 cups chicken stock
- Salt to taste
Instructions
- 1Season and brown the chicken pieces in a large pot; set aside.
- 2Sauté onion and garlic in the same pot until soft.
- 3Add tomatoes and scotch bonnet and cook until the sauce thickens.
- 4Stir in the palm nut cream and chicken stock until smooth.
- 5Return the chicken to the pot, cover, and simmer 35-40 minutes until tender and the sauce has thickened.
- 6Season with salt and serve hot with rice or plantains.
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