Poulet Nyembwe

Shopping list

• 1 kg chicken pieces, bone-in — thighs and drumsticks

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• 250 g red palm nut paste (nyembwe) — tinned or fresh

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• 1 piece onion — finely chopped

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• 3 clove garlic cloves — minced

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• 2 piece ripe tomatoes — chopped

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• 2 tbsp tomato purée

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• 2 tbsp vegetable oil

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• 1 piece hot chilli pepper — whole, pierced (habanero or Scotch bonnet)

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• 400 ml chicken stock

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   Season the chicken pieces with salt and black pepper. Heat the oil in a large heavy-based pot over medium-high heat.

2. 2

   Brown the chicken in batches for 5 minutes per side until golden. Remove and set aside.

3. 3

   Reduce heat to medium. Add the onion to the pot and sauté for 5 minutes until softened.

4. 4

   Stir in the garlic and cook for 1 minute. Add the chopped tomatoes and tomato purée, stirring well. Cook for 5 minutes until the tomatoes soften.

5. 5

   Add the red palm nut paste to the pot, stirring to combine with the tomato mixture. Cook for 3 minutes, stirring constantly, to release the oils and deepen the colour.

6. 6

   Pour in the chicken stock, stirring to create a smooth, rich sauce. Add the whole chilli pepper.

7. 7

   Return the browned chicken to the pot, ensuring the pieces are submerged in the sauce. Bring to a gentle simmer.

8. 8

   Cover and cook for 40– 45 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened. The oils from the palm nuts will rise to the surface.

9. 9

   Taste and adjust seasoning. Remove the whole chilli before serving (or leave for those who enjoy extra heat).

10. 10

    Serve hot with white rice, plantains, or manioc.