Poulet Nyembwe au Gingembre

Overview

A hallmark of Gabonese home cooking, this braise marries a silky nyembwe base—thickened with palm nut paste—with the warm, bright fragrance of ginger. The result is a gently spicy, deeply savory stew fit for weeknights and celebrations alike.

Ingredients

• 1 whole chicken, cut into serving pieces
• 1 cup palm nut paste (nyembwe/moambe)
• 2 tablespoons freshly grated ginger
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 ripe tomatoes, diced (optional)
• 1 whole scotch bonnet, pierced
• 2 tablespoons palm oil (optional, for richer color)
• 2 bay leaves
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 bouillon cube, crumbled
• 1 lemon (for marinade)
• 2–3 cups water
• Small handful chopped cilantro for garnish

Equipment

• Heavy pot or Dutch oven with lid
• Sharp knife and cutting board
• Mixing bowl
• Wooden spoon
• Measuring cups and spoons

Preparation

1. Marinate: In a bowl, combine the pieces of chicken with the juice of the lemon, half the grated ginger, the minced garlic, salt, and black pepper; toss well to coat. Cover and let stand for 30 minutes.
2. Build the base: Warm the palm oil in a heavy pot over medium heat. Add the chopped onion and a pinch of salt; cook, stirring, until translucent. Stir in the diced tomatoes and the pierced scotch bonnet; cook until softened and fragrant.

Cooking

1. Brown: Add the marinated chicken (and any juices) to the pot and sear, turning as needed, until lightly colored on all sides, about 8–10 minutes.
2. Sauce and simmer: Stir in the palm nut paste, then pour in enough water to achieve a thick, spoonable stew consistency. Add the bay leaves and the crumbled bouillon cube. Bring to a gentle simmer, cover, and cook until the meat is tender and the oil begins to separate on the surface, about 35–45 minutes, stirring occasionally to prevent sticking.
3. Finish: Stir in the remaining grated ginger, then taste and adjust with more salt and black pepper as needed. For a bright lift, add a squeeze of lemon and scatter chopped cilantro. Let the pot rest off the heat for 5 minutes before serving.

Serving and enjoyment

Serve hot with steamed rice, cassava fufu, or fried plantains. A crisp green salad and cool drinks balance the stew’s richness.

Notes and variations

• If you prefer a milder dish, remove the whole chili after simmering; for more heat, pierce it a few extra times.
• When nyembwe is especially thick, loosen gradually with splashes of water until the texture coats a spoon.
• No access to nyembwe? Canned moambe sauce works; in a pinch, a mix of tomato paste and natural nut butter approximates the body, though flavor will differ.
• Skim excess surface fat to lighten the stew, or keep it for an authentic, glossy finish.

Storage

Cool completely, then refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat gently, adding a splash of water if the sauce thickens.