Taste of Africa: Poulet Nyembwe Recipe

Dish recipes: Poulet Nyembwe
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Embark on a culinary adventure to Africa with Poulet Nyembwe, a traditional Congolese dish bursting with rich flavors and aromatic spices. This hearty chicken stew, cooked in a creamy palm nut sauce, is a celebration of Central African cuisine that will delight your taste buds.


2 lbs (0.9 kg) chicken pieces, skin-on

1 cup palm nut cream (banga cream)

1 onion, chopped

2 tomatoes, diced

2 bell peppers, sliced

3 cloves garlic, minced

1-inch piece of ginger, grated

2 tablespoons red palm oil

1 teaspoon ground coriander

1 teaspoon ground paprika

Salt and pepper to taste

Fresh cilantro for garnish


Heat the red palm oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook until the onions are soft and translucent. Add the chicken pieces to the pot and brown them on all sides. Stir in the diced tomatoes, sliced bell peppers, ground coriander, and ground paprika. Cook for a few minutes until the vegetables are softened. Pour in the palm nut cream (banga cream) and stir to combine. Season the stew with salt and pepper to taste. Cover the pot and simmer for about 30-40 minutes, or until the chicken is cooked through and tender. Garnish the Poulet Nyembwe with fresh cilantro before serving.


Serve Poulet Nyembwe hot over cooked rice or with fufu, a traditional African side dish made from cassava or plantains. Enjoy the creamy and aromatic flavors of this Congolese delicacy with your family and friends.

With its bold spices and creamy sauce, Poulet Nyembwe offers a tantalizing taste of Central African cuisine. Transport yourself to the heart of the Congo with this flavorful and satisfying chicken stew.