Poulet Nyembwe
Gabon's national stew: chicken simmered in nyembwe — the sauce of palm nuts — with okra and dried fish, a deep red pot eaten with fufu or rice. Ingredients: chicken, palm nut pulp (nyembwe), okra, smoked fish, onions, chiles, garlic, salt.
What it is
Gabon's national stew: chicken simmered in nyembwe — the sauce of palm nuts — with okra and dried fish, a deep red pot eaten with fufu or rice. Ingredients: chicken, palm nut pulp (nyembwe), okra, smoked fish, onions, chiles, garlic, salt. Recipe: 1) Boil palm nuts; pound and extract the pulp (or use prepared). 2) Simmer chicken in the pulp. 3) Add okra and fish. 4) Cook until the oil rises and the sauce turns silky. Serve: with fufu or rice — Gabon's plate of honour (also Congo's mwambe family). Flavor: rich, nutty-red, oceanic depth. History: poulet nyembwe is Gabon's national dish, its palm wealth in one pot. See also: Atanga, Feuilles de Manioc (Gabon).
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World Cuisines
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