In Gabon, chicken stew is very hot, and the nuts are added to the pot before the meat. In this instance the nuts are palm nuts. Hazelnuts or filberts are an acceptable substitute.


1 cups palm or hazelnuts

1 cups water

to cup palm or peanut oil

2 to 3 chili peppers or to 1 tablespoon crushed red pepper

1 teaspoon salt

1 clove garlic, minced

2 medium onions, thinly sliced

1 frying chicken, cut up


Process nuts in blender until very finely ground. In a heavy stewing pan, combine all ingredients (except chicken), and mix well. Add chicken, turning pieces in the liquid so they are nicely coated. Cover and simmer over a low heat until the chicken is tender, 45 minutes to 1 hour, stirring occasionally. If necessary, add water to prevent scorching.


Serves 4 to 6.


country : Gabon

course : poultry dish


source : Best of Regional African Cooking / Harva Hachten