Poulet Nyembwe Congolais
Chicken in palm butter with okra.
Ingredients
- 1.3 kg Chicken
- 2 cups Palm nut pulp
- 200 g Okra
- 2 Onions
- 2 Tomatoes
- 5 cloves Garlic
- 2 Chili
- 2 tsp Salt
- 4 cups Water
Method
- Brown the chicken — Sear until well coloured.
- Prepare the palm — Loosen the pulp in hot water and strain out the fibres.
- Simmer — Add the palm liquid with onion, garlic and tomato and cook 40 minutes.
- Add okra — Add the whole okra and cook 15 minutes so it thickens the sauce.
- Reduce — Cook until the oil separates and rises.
- Nyembwe is ready — Serve with rice.