Poulet Nyembwe
In the Bantu language of Myene, Nyembwe means "palm oil." Under different titles, it is also the national dish of the Republic of Congo, the Democratic Republic of the Congo (formerly Zaire), and Angola. It is also available in a few other varieties throughout Western and Central Africa. It goes well with white rice, plantain, pounded yam, and cassava.
Typically, the chicken used in this recipe is smoked ahead of time. The recipe is deemed basic because the only veggies used to improve the flavor are onions and garlic. As previously stated, the chicken and red palm oil are unquestionably the stars of this stew-like meal. Only a small amount of palm butter, garlic, and onion are required in addition to these two ingredients. It is undeniably an easy recipe.
The only thing that distinguishes them is usually their names. Chicken nyembwe is known as moambe chicken in the Democratic Republic of the Congo and is considered the country's national dish. In the Central African Republic, it is also known by this name. Meanwhile, it is known as moamba de galinha in Angola, while the dish's origins are thought to be entirely Brazilian. The preparation can also be tasted in Western countries, particularly in Belgium and Portugal (particularly in Lisbon this dish is very popular).
Ingredients
- 1 smoked chicken boneless, 16 oz. palm butter sauce graine, Red palm oil, 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.
