World Food Challenge

Day 63: Gabon and Nyembwe Chicken

Welcome to Gabon!

I must say that this was quite the adventure. For Gabon, I have decided to make a nice cucumber salad and Nyembwe Chicken. On the picture it looks less dark as on the recipe. It might be that this is because I used normal butter, instead of palm butter.

Well..let’s start with the chicken. This had to be grilled or barbecued on wood chips, while standing on a full can of beer. Alas, I do not have a picture of this and I am awfully sorry.
As for the recipe, I followed this one.
I admit, that I did not know much about cuisine in Gabon and now I am really intrigued.
The sauce accompanying the chicken was really simple: just butter and onions.


1 chicken

2 cups wood chips for barbecue

1/2 tin Fair Trade palm butter

Fair Trade palm oil

2 onions, chopped

3 cloves of garlic, minced

Start by heating up the bbq, place the chips in the embers. Cut the chicken into pieces and season with salt and pepper.

Grill the chicken on the barbecue. If you don’t have one, a pan or the oven are also fine, but the flavour will be different.

In the meantime, make the Nyembwe sauce. Melt the palm butter in a skillet and add a glass of water. Cook for several minutes, until the water has evaporated.

When the chicken is cooked, shred it or pull it with a pair of forks.

Heat the palm oil in another pan and fry the onion until tender. Add the garlic and the shredded chicken. Stir fry for a few minutes.

Pour the palm butter on top of the chicken mixture and mix well.

Serve with fufu.

As for the salad, here is the recipe I followed (I must say that the chicken with mustard on that site will be the next in line for Gabon). I really liked the salad and I thought that it would be a nice option for a very hot day.


1 onion, thinly sliced

2 tomatoes, sliced

1 cucumber, sliced

1 bunch parsley, chopped

2 tbsp olive oil

1/2 lemon, juice

1/2 tsp fresh mint, chopped

1 tbsp cumin



Mix the onion, tomato and cucumber. Add the parsley. Mix the olive oil and the lemon juice with the cumin. Pour on the vegetables and season with salt and pepper.

As for the whole experience, it was definitely fun and although simple, quite delightful.



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