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For Nyembwe Sauce:
100 - fresh, ripe, palm nuts.
For Poulet Nyembwe:
1/2 cup of oil for frying, preferably palm oil.
1 chicken, cut into bite-sized pieces.
1 onion, finely chopped (optional).
1 ripe tomato, chopped; or canned tomato, drained, (optional).
1-2 dozen okra, chopped (optional).
2 cloves garlic, finely chopped -- or -- one small bunch of sorrel leaves or parsley, finely chopped (optional).
Chile pepper, chopped (optional).
Salt, black pepper, cayenne pepper or red pepper (to taste).
Canned Palm Soup Base.
How to Make Poulet Nyembwe
Method for Sauce:
Bring 2 or 3 cups of water to a boil in a saucepan. Place the palm nuts in the boiling water (they do not need to be covered by the water).
Cover and cook the palm nuts for a few minutes, until the skins begin to come off.
Drain the water from the pan. Use a potato masher (or a mortar and pestle) to crush the palm nuts into a pulp.
Combine the palm nut pulp with one to two quarts (approximately one to two litres) of cold water. Stir.
Squeeze the palm nuts with your hands to remove all the fruit and oil from the palm nuts.
Press the pulp through a strainer into the saucepan.
Discard the nut skins and kernels that remain in the strainer.
You might want to strain it twice, to remove all the nut kernels and bits of skin, and to make sure all the oil and fruit end up in the saucepan.
Heat the pulp to a low boil, stir often, and cook until the sauce is thickened (maybe an hour).
Fry the chicken and any optional ingredients in hot oil in a large skillet or Dutch oven, until the chicken is browned but not done.
Reduce heat and add the spices. Add two cups of the moamb / nyembwe sauce or canned palm soup base and one cup water.
Simmer over low heat until everything is cooked and tender (maybe an hour), stirring often.
Stir before serving. The red palm oil tends to separate from the sauce.
Serve with rice.
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