Nyembwe Sauce is a traditional Gabon recipe for a classic palm nut soup base made from boiled and pounded palm nuts that forms the basis for a range of West African stews. The full recipe is presented here and I hope you enjoy this classic Gabon version of: Nyembwe Sauce.
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>Nyembwe Sauce is a sauce made from the fruit of the African oil palm. This is also known as Moanbé or Mwambe (Palm Butter in English and noix de palme in French).
Ingredients:
100 fresh, ripe, palm nuts
Method:
Bring 750ml water to a boil in a large saucepan then add the palm nuts. Cover and cook the palm nuts for a few minutes, until the skins begin to split and come off. Drain the water from the pan then use a pestle and mortar (or a potato masher) to crush the palm nuts into a pulp.
Combine this pulp with 1.5l of cold water and stir. Allow to sit for a few minutes then squeeze the palm nuts with your hands to remove all the fruit and oil from them.
Press the remaining pulp through a sieve into a saucepan and discard anything that remains in the sieve. Heat the pulp in the pan to a low boil and stirring frequently cook until the sauce has thickened (about an hour). The sauce in the saucepan is what's used to make dishes such as Puoulet Nyembwe.
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