Main
Poulet nyembwe, Gabonese palm nut chicken
- Preparation time
- 1 h 5
- Servings
- 4 servings
Ingredients
4 servings
- Chicken — to buy800 g
- Pâte de noix de palme (moambe) — to buy400 g
- Onion — to buy1
- Garlic — to buy2 cloves
- Feuille de laurier — to buy2 leaves
- Bouillon cube — to buy1
- Chili pepper — to buy1
Preparation
Cut the chicken into pieces, season with salt and brown it 7-8 minutes on all sides in a hot pot with a splash of oil.
Add the sliced onion and crushed garlic, sauté 3 minutes until fragrant.
Dilute the palm nut paste in 500 ml of hot water, mashing out any lumps with a fork, pour into the pot.
Add the bay leaves, the stock cube and the chili, mix well to coat the chicken with sauce.
Cover and simmer over low heat for 35-40 minutes, stirring from time to time, until the palm oil rises to the surface and the sauce is smooth.
Check the chicken is cooked and tender, adjust the salt and serve hot with white rice.