Mangu

poulet-nyembwe

Next Dish: Oshifima

Poulet Nyembwe is a traditional dish from Gabon, a country in Central Africa. It is a chicken dish, primarily cooked in red palm oil, which gives it a distinctive color and flavor. The dish also includes ingredients such as onions, garlic, tomatoes, and often various spices. It is typically served with rice or plantains, making it a staple part of Gabonese cuisine.

garlic

water

salt

vegetable oil

palm nut cream

chicken

chili pepper

onion

Recipe

Ingredients:

  • 1 whole chicken, cut into pieces

  • 2 cups of palm nut cream

  • 2 onions, chopped

  • 4 cloves of garlic, minced

  • 1 chili pepper, chopped

  • 1 cup of water

  • Salt to taste

  • 2 tablespoons of vegetable oil


Instructions:

  1. In a large pot, heat the vegetable oil over medium heat.

  2. Add the chicken pieces to the pot and cook until browned on all sides. Remove the chicken and set aside.

  3. In the same pot, add the chopped onions, minced garlic, and chili pepper. Cook until the onions are translucent.

  4. Return the chicken to the pot and add the palm nut cream. Mix well to ensure the chicken is coated with the cream.

  5. Add water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes or until the chicken is cooked through and the sauce has thickened.

  6. Add salt to taste and stir well.

  7. Serve the Poulet Nyembwe hot with rice or any side of your choice.