Poulet Nyembwé (Gabonese Chicken in Palm Nut Sauce)

Ingredients (Serves 4–6)

• 1 whole chicken (cut into pieces) or 1.5 kg of chicken parts

• 2–3 tbsp canola oil

• 1 large onion, chopped

• 3–4 cloves of garlic, minced

• 1 tsp grated ginger

• 1–2 hot chili peppers (whole or sliced, optional)

• 400–500g palm nut concentrate (available in African stores or canned)

• 2 cups water or chicken broth

• Salt and bouillon cube (Maggi or Knorr) to taste

• Optional: smoked fish or shrimp for extra flavor

  
  

Instructions

1. Brown the Chicken

   • Heat canola oil in a large pot. Add the chicken and brown it lightly on all sides. Remove and set aside.

2. Make the Sauce Base

   • In the same pot, add onions, garlic, and ginger. Sauté until fragrant (3–5 minutes).

   • Optional: Add smoked fish or shrimp here for richer flavor.

3. Add Palm Nut Concentrate

   • Stir in the palm nut concentrate and water or broth. Mix well until smooth.

4. Simmer the Chicken

   • Return the browned chicken to the pot. Add chili peppers whole (for mild heat) or chopped (for more kick).

   • Season with salt and bouillon to taste.

5. Cook Low and Slow

   • Cover and simmer on low heat for 40–60 minutes, until the chicken is tender and the sauce thickens.

   • Stir occasionally to prevent sticking.

6. Serve Hot

   • Serve with fufu, plantains, cassava, or steamed rice.

   
   

   

   A bowl of Poulet Nyembwé (Gabonese Chicken in Palm Nut Sauce).