🏠 Home > 🗺️ Recipes > 🍝 Main Dishes > 🇬🇦 Gabon Main Dishes > 🍝 Poulet Nyembwe (Chicken in Palm Nut Sauce) , Poisson Braisé (Gabonese Grilled Fish) , Sauce d’Arachide (Peanut Stew with Vegetables)
🍝 Quick and Simple Gabon Main Dishes Recipes Ready in 30 Minutes
Introduction
If you’ve ever wanted to explore African cuisine beyond the usual dishes, Gabonese food might just surprise you. It’s rich, flavorful, and wonderfully simple once you know the basics. Gabon sits in Central Africa and shares food traditions with its neighbors like Cameroon and Congo, yet it has its own signature tastes — think peanut stews, grilled fish, and fragrant rice infused with palm oil and spices.
What’s awesome about Gabonese main dishes is that many of them can be cooked quickly. You don’t need a pantry full of exotic ingredients — just a few staples like onions, garlic, tomatoes, and sometimes ground peanuts or cassava flour.
In this post, I’ll walk you through three popular Gabonese main dishes that you can whip up in under 30 minutes. Each recipe captures the heart of Gabonese home cooking:
1.Poulet Nyembwe (Chicken in Palm Nut Sauce)
2.Poisson Braisé (Gabonese Grilled Fish)
3.Sauce d’Arachide (Peanut Stew with Vegetables)
Whether you’re new to African cooking or just looking for something comforting and quick, these recipes are guaranteed to bring color and warmth to your table.
🔹 Recipe 1: Poulet Nyembwe (Chicken in Palm Nut Sauce)
About This Recipe
Poulet Nyembwe is often called the national dish of Gabon — and for good reason. “Nyembwe” means “palm oil” in the local language, and this creamy, reddish-golden sauce is full of tropical flavor. The dish pairs perfectly with rice, plantains, or cassava. Traditionally it’s simmered for hours, but this quick version gives you all that deep flavor in just 30 minutes.
Ingredients & Measurements
- 500 g (1 lb) chicken thighs or drumsticks
- 2 tbsp palm oil (or vegetable oil if unavailable)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 medium tomatoes, diced
- ½ cup palm nut concentrate (or substitute with ½ cup coconut milk + 1 tbsp tomato paste)
- 1 small chili (optional)
- Salt and black pepper to taste
- Cooked rice, for serving
Step-by-Step Instructions
1.Heat palm oil in a large skillet over medium heat.
2.Add chicken pieces and sear until golden brown on all sides, about 6–8 minutes.
3.Add onions and garlic, sauté until fragrant.
4.Stir in tomatoes and chili, cook until soft and saucy.
5.Pour in palm nut concentrate (or substitute) and ½ cup of water. Stir well.
6.Simmer for 15–20 minutes until the sauce thickens and the chicken is fully cooked.
7.Season with salt and pepper, then serve hot with rice or fried plantains.
Tips & Mistakes to Avoid
- Don’t skip browning the chicken — it adds depth to the sauce.
- If you use palm oil, use it sparingly; it’s very rich in flavor.
- For a lighter taste, mix half palm oil and half vegetable oil.
- Want it spicier? Add a dash of cayenne or a whole chili.
FAQ
Q: Can I use chicken breast instead of thighs?
Yes! But reduce the cooking time slightly to avoid drying out the meat.
Q: What if I can’t find palm nut concentrate?
Use a mix of coconut milk and tomato paste — it won’t be traditional, but still delicious.
Summary
Poulet Nyembwe is the heart of Gabonese cuisine — a comforting, creamy, and aromatic chicken stew. In just 30 minutes, you’ll have a dish that tastes like it’s been slow-cooked all day.
🔹 Recipe 2: Poisson Braisé (Gabonese Grilled Fish)
About This Recipe
“Poisson Braisé” literally means “grilled fish” in French, and it’s one of Gabon’s most beloved street foods. You’ll often see it sizzling on open grills near markets, seasoned with herbs, chili, and a citrus kick. This simplified home version brings that smoky street-food vibe straight to your kitchen.
Ingredients & Measurements
- 2 whole fish (tilapia or sea bream), cleaned and scored
- 2 tbsp vegetable oil
- 2 garlic cloves, minced
- 1 tsp grated ginger
- 1 tbsp lemon juice
- 1 tsp chili powder or crushed chili flakes
- ½ tsp paprika
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro) for garnish
- Side options: grilled plantains, steamed vegetables, or rice
Step-by-Step Instructions
1.In a small bowl, mix garlic, ginger, lemon juice, chili powder, paprika, salt, pepper, and oil.
2.Rub this marinade all over the fish, making sure it gets into the cuts.
3.Let marinate for at least 10 minutes.
4.Grill on a hot pan, grill plate, or oven grill — about 6–7 minutes per side until golden and cooked through.
5.Garnish with herbs and serve with your favorite sides.
Tips & Mistakes to Avoid
- Always pat the fish dry before grilling — it prevents sticking.
- Use a grill pan or cast iron skillet for that charred texture.
- Don’t flip too soon; let one side sear completely before turning.
- Add extra lemon juice just before serving for brightness.
FAQ
Q: Can I use fillets instead of whole fish?
Definitely. Just reduce grilling time to 3–4 minutes per side.
Q: How do I get that smoky flavor without an outdoor grill?
Sprinkle a little smoked paprika or use a drop of liquid smoke in the marinade.
Summary
Poisson Braisé is fresh, fast, and full of zest. In under 25 minutes, you can enjoy a healthy and flavorful dish that feels like a tropical vacation on a plate.
🔹 Recipe 3: Sauce d’Arachide (Peanut Stew with Vegetables)
About This Recipe
This dish is a peanut lover’s dream. Known as “Sauce d’Arachide” or “Groundnut Stew,” it’s a creamy, savory, and slightly nutty main dish common across Central Africa. Gabon’s version uses lots of veggies and a touch of chili — it’s both comforting and light.
Ingredients & Measurements
- ½ cup smooth peanut butter (unsweetened)
- 1 tbsp oil (palm or vegetable)
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tomatoes, diced
- 1 small chili or ½ tsp chili powder
- 1 cup mixed vegetables (carrots, green beans, spinach, etc.)
- 1 cup water or vegetable broth
- Salt and pepper to taste
- Optional: ½ tsp bouillon powder for extra flavor
Step-by-Step Instructions
1.Heat oil in a pot over medium heat.
2.Add onions and garlic, sauté until fragrant.
3.Stir in tomatoes and chili, cook until soft.
4.Add peanut butter and slowly pour in the broth, stirring constantly until smooth.
5.Add the vegetables and simmer for 10–12 minutes until tender.
6.Season with salt, pepper, and bouillon if using.
7.Serve warm with rice, cassava, or bread.
Tips & Mistakes to Avoid
- Always stir continuously when adding peanut butter to prevent lumps.
- If the sauce is too thick, add a bit more broth or water.
- Use natural peanut butter — sweetened versions change the flavor.
- Want a vegan protein boost? Add chickpeas or tofu cubes.
FAQ
Q: Can I freeze the peanut stew?
Yes! It freezes beautifully for up to 2 months. Reheat slowly and add a splash of water to loosen.
Q: What can I serve it with?
It pairs well with white rice, fufu, cassava, or even flatbread.
Summary
Sauce d’Arachide is the ultimate comfort food — creamy, hearty, and deeply satisfying. It’s perfect for a quick weekday dinner that still feels special.
Final Thoughts
Cooking Gabonese food at home might sound exotic, but it’s surprisingly simple once you start. These three recipes — Poulet Nyembwe, Poisson Braisé, and Sauce d’Arachide — show how easy it is to bring African warmth and tradition to your kitchen in under 30 minutes.
You don’t need fancy ingredients or professional skills — just curiosity and a bit of creativity. Try one recipe at a time, adjust the flavors to your liking, and before you know it, you’ll have your own collection of Gabon-inspired dishes.
If you give any of these a try, share your version or photos online — you might inspire someone else to start their own journey into African cooking. Bon appétit and happy cooking! 🇬🇦
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