Poulet Nyembwe | FoodieAtlas

Ingredients

1 whole chicken, cut into pieces
1/2 cup palm oil
2 large onions, finely chopped
3 cloves garlic, minced
1-2 hot peppers, finely chopped (adjust to taste)
2 large tomatoes, chopped
1 cup nyembwe (African oil bean paste) or substitute with dried locust beans, soaked and mashed
1 cup chicken broth or water
1 teaspoon ground crayfish or shrimp powder (optional)
1 teaspoon ground coriander
1 teaspoon paprika
1 teaspoon salt (adjust to taste)
Fresh cilantro or parsley, chopped (for garnish)

In a large pot or skillet, heat the palm oil over medium heat.

Add the chicken pieces and cook until browned on all sides. Remove and set aside.

In the same pot, add the chopped onions and cook until softened and translucent, about 5 minutes.

Stir in the minced garlic and chopped hot peppers, cooking for another 1-2 minutes.

Add the chopped tomatoes and cook until they start to break down and blend with the onions, about 5 minutes.

Stir in the ground crayfish or shrimp powder (if using), ground coriander, paprika, and salt.

Add the nyembwe paste (or mashed locust beans) to the pot and stir to combine.

Return the browned chicken pieces to the pot.

Pour in the chicken broth or water and stir to combine.

Cover the pot and simmer for about 30-40 minutes, or until the chicken is cooked through and tender, and the flavors are well combined.

Garnish with chopped fresh cilantro or parsley.