Poisson au Nyembwe
Poisson au Nyembwe (pwah-SOHN oh nyem-BWAY)
Fish in Palm Fruit Sauce
Fresh river fish simmered in a luxurious nyembwe palm fruit sauce with garlic and scotch bonnet, yielding a silky, rust-coloured broth that clings to every flake.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep serving plate
Garnishes: fresh parsley, sliced scotch bonnet
Accompaniments: boiled plantains, white rice
Instructions
-
1
Season fish with salt and garlic, set aside 15 minutes.
-
2
Heat oil in a pot and sauté onions until golden.
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3
Add tomatoes and cook 5 minutes until softened.
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4
Stir in palm fruit paste and water, bring to a gentle simmer.
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5
Add fish and scotch bonnet, cover and cook 20 minutes.
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6
Serve fish in its sauce with boiled plantains or rice.
Did You Know?
In Gabon, the quality of a cook is often judged by the richness and colour of their nyembwe sauce.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
- blender
Garnishing
fresh parsley, sliced scotch bonnet
Accompaniments
boiled plantains, white rice
The Story Behind Poisson au Nyembwe
Nyembwe sauce is the cornerstone of Gabonese cuisine, predating colonization by centuries. Made from the pulp of oil palm fruits, the technique of extracting and cooking with nyembwe has been passed through generations of Fang, Myene, and Punu families. Fish prepared in nyembwe remains one of the most requested dishes at family gatherings.
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