Poulet Nyembwe

Chicken in palm nut sauce — Gabon's national dish.

Ingredients

• 1.4 kg Chicken
• 2 cups Palm nut pulp
• 2 Onions
• 5 cloves Garlic
• 2 Tomatoes
• 2 Chili
• 2 tbsp Ginger
• 2 Aubergine
• 2 tsp Salt
• 4 cups Water

Method

1. Season the chicken — Rub with garlic, ginger, chili and salt and rest 1 hour.
2. Brown — Sear the chicken pieces until well coloured.
3. Prepare the palm nut — Loosen the palm nut pulp with hot water and strain out the fibres, keeping the thick orange liquid.
4. Simmer — Add the palm sauce to the chicken with onion and tomato and cook 45 minutes.
5. Reduce — Cook until the oil rises to the surface and the sauce is thick.
6. Poulet Nyembwe is ready — Serve with rice or cassava.

More Gabon recipes

• Bâton de Manioc
• Poulet Nyembwe Gabonais
• Gabonese Nkumu
• Gabonese Grilled Fish