Poisson NyembweFish in Palm Nut Sauce

Name: Poisson Nyembwe (Fish in Palm Nut Sauce)
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4
Cuisine: Gabon
Ingredients: 800 g Catfish (cut into large pieces); 450 g Palm Nut Cream; 180 g Onion (finely chopped); 250 g Tomato (finely chopped); 15 g Garlic (finely chopped); 10 g Hot Chili (finely chopped); 30 ml Palm Oil; 9 g Salt; 3 g Black Pepper; 500 ml Water

Poisson nyembwe is a fish variation of Gabon’s palm-nut sauce dishes. Catfish is cooked gently with tomato, onion, chili, and palm nut cream.

Prep

20m

Cook

40m

Serves

Estimated

Nutrition

Per serving

680kcal

Calories

42g

Protein

52g

Fat

15g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

800g
Catfish (cut into large pieces)
450g
Palm Nut Cream
180g
Onion (finely chopped)
250g
Tomato (finely chopped)
15g
Garlic (finely chopped)
10g
Hot Chili (finely chopped)
30ml
Palm Oil
9g
Salt
3g
Black Pepper
500ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Heat the palm oil in a wide pot over medium heat.
02
Add the onion and cook until softened.
03
Stir in the garlic and hot chili and cook until fragrant.
04
Add the tomato and cook until it breaks down into a thick base.
05
Stir in the palm nut cream and water, then bring the stew to a gentle simmer.
06
Season with the salt and black pepper.
07
Lower the heat, add the catfish, and simmer gently until it flakes easily and reaches 63°C (145°F).
08
Let the stew rest for a few minutes before serving so the fish stays intact.

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