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Viande Nyembwe (Meat Nyembwe)
Viande Nyembwe (Meat Nyembwe) is a traditional Gabonnaise (from Gabon) recipe for a classic stew of meat cooked in palm soup base flavoured with onion, garlic and hot chillies. The full recipe is presented here and I hope you enjoy this classic Gabonnaise version of: Meat Nyembwe (Viande Nyembwe).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4
Rating: 
Tags : Chilli RecipesSauce RecipesBeef RecipesLamb RecipesGame RecipesVegetable RecipesGabon Recipes
This is a classic village-style stew from the Gabon. Typically lamb, goat or bushmeat would be used, but you can substitute beef, if desired.
Ingredients:
400g cubed meat (lamb, goat or bushmeat [game])
500ml
nyembwe sauce (palm soup base)
1 medium onion, sliced
1 garlic clove
2 Habanero (or Scotch bonnet) chillies
salt, to taste
oil for frying
Method:
Pound together the garlic and one of the chillies to a paste in a mortar. Add oil to a large pot and use to fry the onions for about 4 minutes, or until softened. Now stir in the garlic and chilli paste. At this point add the meat and fry for a few minutes, or until browned all over.
Combine the nyembwe sauce with an equal volume of water and pour in just enough of this mixture to cover the contents of the pan. Bring to a simmer then add the remaining chilli (leave whole). Cover the pan and cook for about 40 minutes, or until the meat is tender.
Serve hot with Feuille de Manioc (cassava leaves) and steamed cassava.
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