Gabon's national cuisine is Nyembwe chicken. In the Bantu language of Myene, Nyembwe signifies palm oil. Under various titles, it is also the national dish of the Republic of Congo, the Democratic Republic of Congo (formerly Zaire), and Angola. This meal originated in Gabon, but it has since spread to other nations, notably the Central African Republic, due to its delicious taste. It also exists in a few different varieties throughout Western and Central Africa. White rice, plantain, pounded yam, or cassava can all be served with it.

Ingredients

• 1 smoked chicken boneless, 16 oz. palm butter sauce graine, Redpalmoil, 2 onions chopped, 3 cloves garlic crushed

Instructions

• Pour palm butter in a skillet. Add a glass of water and heat over medium heat.
• Skim oil which forms at the surface after a few minutes. Continue to cook over medium heat.
• Meanwhile, heat red palm oil in another pan.
• Add the onion. Sauté for 6-8 minutes.
• Add garlic and chicken. Sauté for a few minutes.
• Add chicken to palm butter. Stir and continue to cook for a few minutes.

Egusi is a West African term for the dried and pulverized seeds of plants such as squash, melons, and gourds, which are a common ingredient in many West African recipes. Egusi is very popular with pounded yam in Nigerian culture. These seeds are high in fat and protein, and they constitute an important part of West African cuisine. Egusi Soup, a Nigerian soup thickened with ground melon seeds and containing leafy and other vegetables, is thickened with ground melon seeds. It is one of Nigeria's most popular soups, cooked in a variety of ways by various tribes and served with meals such as pounded yams. Use goat, meat, fish, or shellfish to make it!

Ingredients

• 1 cup blended onions (about 3- 5 and fresh chilies, to taste), 4 cups egusi (melon seeds, ground or milled), 1⁄2 – 1 cup palm oil, 2 teaspoons fresh Une (Iru, locust beans), Salt (to taste), Ground crayfish (to taste), 7– 8 cups stock, Cooked Meat & fish (quantity and variety to personal preference), 2 cups cut pumpkin leaves, 1 cup waterleaf (cut), 3 tablespoons bitter leaf (washed)

Instructions

• In a large pot, heat the palm oil on medium for a minute and then add the Une.
• Slowly add the stock and set on low heat to simmer.
• Scoop teaspoon size balls of the egusi paste mixture into the stock. Be sure to keep ball shape.
• Leave to simmer for 20 – 30 minutes so the balls cook through.
• Add the meat and fish and other bits which you’d like to use.
• Add cut-up pumpkin leaves.
• Add the waterleaf.
• Stir and put a lid on the pot and allow cook for 7–10 minutes, till the leaves wilt.

Igisafuliya, which means "pot" in Kinyarwanda, is a tasty Rwandan dish made with chicken, veggies, and plantains. Plantains, chicken, and several vegetables make up this dish. Celery stalks, bell peppers, leeks, onions, tomatoes, sunflower oil, and spinach are among the other components. Some people add hot peppers, but it's not required. Both residents and visitors enjoy this delectable delicacy.

Ingredients

• 4 chicken thighs, 2 onions , chopped, 2 leeks (white and green parts), thinly sliced, 4 green bell peppers , seeded and cut, 4 tomatoes , peeled, seeded, and diced, 5 celery stalks , chopped (including leaves), 4 plantain bananas , peeled, cut in half lengthwise and then cut in half, 10 oz. spinach , fresh or frozen, 3 tablespoons tomato paste, 4 tablespoons sunflower oil, 1 hot pepper (optional)

Instructions

• In a pot with hot oil, sear chicken over medium-high heat to color on all sides.
• Add onion, leeks and peppers. Stir and leave about 10 minutes, stirring occasionally.
• Add the tomatoes, celery and tomato paste and mix well. Cook on medium heat for 15 minutes, stirring regularly.
• Cover with water, salt, pepper and bring to a boil. Reduce the heat to low and simmer for about 15 minutes.
• Then remove 2 pieces of chicken, place the plantains, cover them with the spinach and put the chicken back on top. Add water if necessary so that the bananas are fully submerged.
• Cover, add the whole hot pepper, and simmer over low heat for about 25 minutes. The liquid should not evaporate too much during cooking, as there should be a lot of sauce left.
  

Kanda is a traditional Central African Republic meatball meal made with ground beef and pumpkin seeds. Locals commonly utilize beef for meatballs. Pumpkin seeds are also a must-have element. Kanda, or beef balls with pumpkin seeds, is as popular in CAR as the well-known caterpillars, but it's a delicacy that doesn't necessitate extreme bravery! This dish is a true delight for the senses. Tomatoes, garlic, onions, parsley, chili peppers, and oil are also required for the recipe.

Ingredients

• 1½ lb ground beef, 3 cups pumpkin seeds, 2 onions, 6 cloves garlic , peeled, 4 tomatoes , peeled, seeded and diced, 2 chili peppers, 1 small bunch parsley, ½ cup cold water (for the meatballs), 1½ cup water (for the sauce), ½ cup oil, Salt, Pepper

Instructions

• Slightly roasted pumpkin seeds and ground to a powder in a food processor.
• In a meat grinder (or food processor), grind the meat, pumpkin seed powder, parsley, garlic and onion. Season with salt and pepper.
• Stir in ½ cup (100ml) of cold water into the mixture and knead well for 3 minutes until forming a homogeneous dough. Refrigerate.
• Slice the other onion. Sauté in oil for 2 minutes over medium heat in a large pot, stirring regularly.
• Add the tomatoes and chili peppers and sauté again covered, for 5 minutes.
• Pour 1½ cup (350ml) of water and increase the heat until the reaching a boil, then turn down to low heat.
• Form meatballs about the size of a golf ball.
• Increase heat and place each meatball in the sauce very carefully.
• Cook over high heat for 10 minutes.
• Then cook over medium heat for 20 minutes.
• And finally simmer for 30 minutes
• When cooked, increase the temperature if necessary, to reduce the sauce.
• Serve with plain rice.
  

Millet Snacks, also known as ouaddai in Chad, are simple to make snacks made from millet flour. Millet snacks is how most locals refer to them. If you want to prepare it, you will need millet flour, all-purpose flour, vegetable oil, sugar, and eggs. Mix the ingredients, follow the instructions, and you will receive a tasty snack. These cookies have a very easy recipe that only requires a few ingredients. They make excellent tea biscuits as well as after-school snacks for both young and older children.

Ingredients

• 2 cups millet flour, 1 cup all-purpose flour, 1 cup vegetable oil, ½ cup sugar, 1 egg, Oil (for frying)

Instructions

• Mix the millet and wheat flours together.
• Gradually add the preheated vegetable oil in the flour mixture.
• Incorporate the sugar with the whole egg into the dough.
• Knead the dough for 5 minutes until it becomes firm.
• If the dough is too dry and sandy, add a little water.
• Spread the dough with a rolling pin on a board or a lightly floured surface and reduce its height ¼ inch (5mm).
• Cut the dough into 1-inch (2,5cm) strips with a knife or rolling pizza cutter.
• Deep fry in a pan with oil (preheated to 300F/150C) until the snacks are golden, about 2-3 minutes.
• Place snacks on paper towels to remove excess oil and serve with a cup of tea.