Poulet Nyembwe Recipe

Origin: Gabon Period: Traditional

This is a classic Gabonnaise recipe for a palm-nut base soup made with chicken and flavoured with tomatoes, chillies and okra. Versions of this soup can be found throughout most of West Africa.

Ingredients:

1 chicken, cut into serving pieces
1 onion, finely chopped
1 ripe tomato, chopped
20 okra, chopped
2 garlic cloves, finely chopped
1 hot chilli, chopped
salt, black pepper and cayenne pepper to taste
500ml moambé or nyembwe sauce (also known as palm butter) or you can use canned Palm Soup Base (also known as 'Sauce Graine' or 'Noix de Palme')
oil for frying

Poulet Nyembwe Preparation:

Method:

Fry the chicken and all the other ingredients apart from the spices and nyembwe sauce in a large frying pan until the chicken has browned ono all sides. Reduce the heat then add the spices, 250ml of water and 500ml of the nyembwe sauce. Simmer on low heat for about an hour, or until all the ingredients have softened. Stir before serving to re-incorporate the palm oil then serve with Baton de Manioc, FuFu or rice.

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