Poulet Nyembwe Gabonais
Chicken in palm butter — Gabon's national dish.
Ingredients
- 1.4 kg Chicken
- 2 cups Palm nut pulp
- 2 Onions
- 2 Tomatoes
- 5 cloves Garlic
- 2 Chili
- 150 g Okra
- 2 tsp Salt
- 4 cups Water
Method
- Brown the chicken — Sear the pieces until well coloured.
- Extract the palm cream — Loosen the pulp in hot water and strain out every fibre, keeping the thick orange liquid.
- Simmer — Add the palm liquid with onion, garlic and tomato and cook 40 minutes.
- Add okra — Add whole okra and cook 15 minutes so it thickens the sauce.
- Reduce — Cook until the oil rises and glosses the surface — that is the sign it is done.
- Nyembwe is ready — Add chili and serve with rice or cassava.