Muffins recipes

National dish of Gabon

flag of Gabon

  • Independence: 17. 8. 1960
  • Capital: Libreville
  • Official language: French
  • Population: 1 475 000
  • Area: 267 667 km2
  • International code: GA
  • Currency: Central African CFA franc (XAF)
map of Gabon

Nyembwe chicken


  • 3 lbs chicken, cooked and cut into serving pieces
  • 2 cups water
  • 3 onions, thinly sliced
  • 1/2 cup palm* or macadamia nuts
  • 1 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp hot pepper
  • 2 tsp salt
  • 2 tsp crushed garlic

*canned or bottled palm butter (sauce) can be substituted.

Nyembwe chicken is national food (dish) of Gabon


Boil palm nuts or macadamia nuts in a large saucepan. Cover and cook for a few minutes or until the skins are soft. Drain water from the pan. Using a potato masher, crush the nuts. Add water, cayenne pepper, black pepper, salt, garlic, and onions. Mix well. Remove fruit and oil from the nuts by pressing with the potato masher. Discard nut skins and kernels from the strainer. Heat the above to a low boil, stirring often, and cook until sauce is thickened. Add the chicken to the sauce and stir often. Serve hot with rice and fried plantains. Word of advice: For some of you, you might need to take some kaopectate after eating this meal and do not have this dish two days in a row.


Nyembwe chicken is the national dish of Gabon. Nyembwe means palm oil in the Bantu language of Myene. It is also the national dish of the Republic of Congo, the Democratic Republic of Congo (formerly Zaire) and Angola under different names. It also comes in a few variations in across Western Africa as well as Central Africa. It can be served with white rice, plantain, pounded yam or cassava.

The fundamental of Gabon cuisine ingredients are plantains and cassava. Fufu-like starchy foods which are usually made from fermented cassava roots which are served with grilled meat and sauces. The mainly traditional meats are those that are hunted in the forests. A diversity of local ingredients are used while preparing other plates like spinach stew, cooked with tomato, peppers, chilies, onions, and Peanut butter. cassava plants are also eaten as cooked greens. Groundnut stew is also cooked, containing Chicken, okra, ginger, and other spices. Another favorite is Bambara, porridge of rice, Peanut butter and Sugar. Beef and Chicken are preferred meat dishes, but game meat preparations containing crocodile, monkey, antelope and warthog, are also served rarely. Most Gabonese dishes are based on "berbere", powdered hot red pepper that as well enclose a variety of other spices. Spiced, clarified butter is also commonly used, as are a variety of other spices. Frequently several dishes are served at a meal, and Injera, a flat, pancake-like bread is always included. Stew or "wat" dishes are the mainstay of Gabon cuisine. They can be meat, grain or vegetable based, and are regularly highly spiced, but not for all time hot.

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