Entree: Gabon – Central Culinary Region – Poulet Nyembwe (Chicken in palm-nut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

6 bone-in chicken thighs and drumsticks, approx. 3 lb (1.36 kg)
1 cup (240 g) palm nut paste (nyembwe paste; canned palm fruit concentrate is a listed alternative) (estimated edible portion: 240 g)
2 tbsp (30 ml) palm oil (red palm kernel oil is a listed alternative)
2 tbsp (30 ml) neutral vegetable oil
1 large onion, chopped, approx. 8 oz (225 g)
3 cloves garlic, minced (approx. 9 g)
1 tbsp fresh ginger, grated (6 g; approx. 1 inch / 2.5 cm)
2 medium tomatoes, chopped, approx. 10 oz (280 g)
1 tbsp tomato paste (15 g)
1 Scotch bonnet pepper, whole or halved (optional), approx. 0.2 oz (5 g); selected example from the listed options
2 smoked mackerel fillets, boned and flaked, approx. 8 oz (225 g); selected example from the listed options (estimated edible portion: 225 g)
2 cups chicken stock (480 ml)
1 bouillon cube; 1 tsp (5 g) bouillon powder is a listed alternative
2 bay leaves
1 tsp dried thyme (5 g); 1 tbsp fresh thyme leaves (3 g) is a listed alternative
Salt, to taste
Freshly ground black pepper, to taste
2 tbsp chopped fresh parsley (8 g); cilantro is a listed alternative
2 cups uncooked long-grain white rice for serving (about 14 oz / 400 g); cooked plantains are a listed alternative (estimated edible portion: 400 g)

Instructions

1. Pat the chicken dry and season with salt and freshly ground black pepper. Heat the vegetable oil in a large, heavy pot over medium-high heat. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch. Transfer to a plate.
2. Reduce the heat to medium. Add the palm oil to the same pot and cook the onion, stirring, until translucent, about 5 minutes. Add the garlic and ginger and cook for 1 minute, until fragrant.
3. Stir in the tomato paste and chopped tomatoes. Cook until the tomatoes begin to break down, about 5 minutes. Add the palm nut paste and stir to combine, then pour in the chicken stock and stir to loosen the sauce.
4. Add the smoked mackerel, bouillon, bay leaves, thyme, and the whole Scotch bonnet, if using. Return the browned chicken to the pot and nestle the pieces into the sauce. Bring to a gentle simmer, cover, and cook until the chicken is tender, about 30–40 minutes.
5. Uncover and simmer for another 10–15 minutes, until the sauce thickens and becomes glossy. Taste and adjust the salt and pepper. Remove the bay leaves and, if used whole, the Scotch bonnet.
6. Stir in the chopped parsley. Serve the poulet nyembwe hot over cooked white rice, or with boiled or roasted plantains, spooning plenty of sauce over the chicken. Cook the rice according to its package directions while the chicken simmers.