Entree: Equatorial Guinea – Northern Culinary Region – Poulet Nyembwe (Chicken braised in a rich palm-nut sauce with tomatoes and aromatic spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil for browning
- 2 tbsp (30 ml) red palm oil
- 1 cup (240 g) palm nut paste or canned palm nut concentrate
- 2 medium onions, thinly sliced, approx. 8 oz (225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 large tomatoes, diced, approx. 10 oz (285 g)
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) chicken stock or water
- 1 scotch bonnet or small hot pepper, whole or pierced (optional for heat)
- 1 tsp (1 g) dried thyme
- 1 bay leaf
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice or vinegar (optional, to brighten)
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the chicken pieces dry, season with 1/2 tsp (3 g) salt and 1/4 tsp (0.5 g) black pepper. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat and brown the chicken pieces in batches until golden on all sides, about 6–8 minutes per batch. Transfer browned chicken to a plate.
2. Reduce heat to medium, add the red palm oil to the pot, then add the sliced onions. Cook until soft and beginning to caramelize, about 6–8 minutes. Add the garlic and ginger and cook 1 minute more until fragrant.
3. Stir in the diced tomatoes and tomato paste; cook 3–4 minutes to break down the tomatoes. Add the palm nut paste and 1 cup (240 ml) of the chicken stock to thin it slightly, stirring until the palm paste is fully incorporated and smooth.
4. Return the browned chicken pieces to the pot, nestling them into the sauce. Add the remaining 1 cup (240 ml) chicken stock, the whole scotch bonnet (if using), thyme, bay leaf, remaining salt and pepper, and lemon juice if using.
5. Bring to a gentle simmer, cover partially, and cook over low heat until the chicken is tender and the flavors are melded, about 35–45 minutes. Stir occasionally and skim fat if desired.
6. If sauce is too thin, remove chicken and boil uncovered until sauce thickens to desired consistency, then return chicken to reheat. Adjust seasoning.
7. Garnish with chopped parsley or cilantro and serve hot with white rice, boiled plantains, or fufu.