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Nyembwe chicken: recipe illustration
Meat

Nyembwe chicken

Nyembwe is Gabon's national dish: a chicken simmered in a creamy sauce made with palm nut paste, typical of family meals and celebrations. Its orange colour and strong aroma make it a must-try.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Cut the chicken into pieces, season them with salt and pepper, then brown them in hot oil for 5 to 7 minutes, turning until golden.
  2. Take out the chicken and fry the sliced onions and chopped garlic in the same pot until they turn translucent.
  3. Add the peeled, chopped tomatoes, the tomato paste and the chilli, then cook for 5 minutes, stirring.
  4. Dilute the palm nut paste in a bowl with a little lukewarm water to make it smooth, then pour it into the pot.
  5. Put the chicken back in, add the water and the stock cube, then cover and let it simmer gently for 40 to 45 minutes.
  6. Check the cooking: the meat should come away easily and the sauce should be creamy and a nice orange colour. Adjust the seasoning and serve hot with rice.

Variations and tips

Vegetarian version. Replace the chicken with mushrooms and potatoes, and the stock with vegetable stock.

With what you can find here. The palm nut paste can be replaced with unsweetened peanut purée, which is easier to find.

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Original Ecomely recipe.