Poulet Nyembwe (Chicken in Red Palm Nut Sauce)

• Prep time: 20 mins

• Cook time: 50 mins

• Total time: 1 hour 10 mins

• Servings: 4

• Country of Origin: Gabon

Description

Poulet Nyembwe is considered the national dish of Gabon. "Nyembwe" means palm oil in the Myene language. This rich stew features chicken seared or grilled over an open fire, then simmered in a creamy, unrefined red palm butter sauce infused with garlic, onions, and local spices.

Presentation

Serve piping hot in a deep earthenware dish alongside boiled cassava, pounded plantains (mfumu), or steamed white rice. Garnish with whole Scotch bonnet peppers on top.

Ingredients

• 1 whole chicken (about 1.2 kg), cut into serving pieces

• 400 g unrefined red palm nut pulp (sauce graines/concentrate)

• 1 large yellow onion, finely chopped

• 3 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 habanero or Scotch bonnet pepper (whole)

• 2 cups warm chicken broth

• 1 tsp salt

• 1/2 tsp black pepper

Directions

• Season chicken pieces with salt, black pepper, garlic, and ginger.

• Grill or sear chicken in a dry pan until the skin turns golden brown on all sides.

• Dilute palm nut pulp in warm chicken broth and strain to remove residual husks.

• Transfer strained palm sauce and chopped onions into a heavy pot over medium heat.

• Add roasted chicken pieces and whole Scotch bonnet pepper to the pot.

• Lower heat, cover, and simmer for 40–45 minutes until chicken is tender and palm oil separates on top.

• Remove whole pepper before serving, adjust seasoning with salt, and serve hot.

Optional Variations

• Substitute chicken with smoked fish or braised beef chunks.

• Add chopped wild okra (gumbo) for added body and texture.

Cooking Tips

• Sear or light-burn the chicken first over charcoal to give the stew its signature smoky flavor.

Nutrition Facts (Per Serving)

• Calories: 680 kcal

• Carbohydrates: 18 g

• Protein: 42 g

• Fat: 48 g

• Saturated Fat: 22 g

• Sodium: 620 mg