Chicken nyembwé is the classic Gabonese dish – there’s a million variations, but at it’s base it’s smoked chicken in sauce graine, a thick palm nut sauce. I’m building off this recipe from Popo Loves Cooking; she brings together everything I saw in other recipes (and the recipe is bilingual!)
Whole smoked chicken was surprisingly hard to find, but my local African grocery had them – they’re easy to defrost and work with because the smoking means they’re partially cooked already. This recipe also includes garlic and onion, hot pepper, sorrel leaves (similar to spinach), bay leaves, and a couple rondelles chucked in whole. Rondelles are also called olum, bobimbi, or country onions/garlic – they look like a hazelnut but have a pungent garlic and onion aroma that really oomphs up a dish.
I also picked up chikwangue for a side dish – these are batons of grated fermented cassava, wrapped in banana leaves. You can buy them frozen and steam them – they’re a versatile accompaniment to Central African dishes, or you could swap for fufu or rice.
There was a fair bit of splatter as the sauce cooked down, but it turned out really tasty. The smokiness of the chicken comes through the strongest, and goes really well with the earthiness from the palm nuts. It’s got the richness and consistency of a thick curry (and stains like one too – don’t wear a light shirt!). There’s a bit of heat from the pepper, and all the onion, garlic, and rondelles add lots of flavour. The tang from the fermented cassava balances the creaminess of the sauce. Yum!
I’m also totally sold on smoked chicken itself, it’s absolutely delicious. I’m saving the carcass to use for broth – I’m thinking a smoked chicken noodle soup. I’m also glad I had much more success than my other Gabonese chicken dish.