POULET AU GNEMBOUE (CHICKEN WITH NUTS)

 

By World Bank figures, Gabon is richer than South Africa, Hungary and Yugoslavia. Formerly a French colony, it became independent in 1960 but its major income-earners - petroleum, uranium and manganese - are still linked with French companies. Ordinary people remain poor and around 65 per cent of food has to be imported.

 

3 pound / 1.5 kg chicken, skinned and cut into portions

1 cup / 125 g macadamia or hazelnuts, roasted lightly

2 cups / 470 ml stock

teaspoon chili powder

1 clove garlic, crushed

3 scallions / spring onions, thinly sliced

salt

pepper

 

Start by putting the roasted nuts into a blender with a little of the stock. Mix well, making sure the nuts are crushed into a paste and then adding more stock as required to make a sauce.

Pour the sauce into a large pan and place over a gentle heat. Now add the chili powder, garlic, scallions / spring onions, salt and pepper, mixing with a spoon.

Next put in the chicken pieces and turn them round to coat them all over with the nut sauce. Cover the pot and cook over a very low heat for 1 hour or until the meat is cooked. Check often and stir to prevent sticking, adding more stock or water if necessary.

 

Serves 4 - 6

 

country : Gabon

course : poultry dish

 

source : The New Internationalist Food Book : Recipes from Africa, Asia and Latin America for western kitchens with country information and food facts / Troth Wells