from: Jeff Bryan
Central African cooking adopted for a vegan diet, I adapted the
recipe from typical village cooking in Gabon.
- 1 package store bought seitan, or homemade
- 1 jar of palmnut sauce (sauce Nyembwe) from a Latino/African
- 1 medium onion
- 1 clove garlic
- 2 habanero or other hot peppers
Slice and fry the onions and galic in a little oil until transparent
in a 3qt saucepan.
Add the seitan and brown for a few minutes.
Add 8oz of palmnut sauce and an equal amount of water, or enough
to cover if using more seitan.
Bring to a simmer and add the habaneros whole, or chop one if
you want it more hot.
Serve Nyembwe with Feuille de Manioc (cassava leaves) and steamed
manioc and plantain.
This is typical village fare for much of Gabon, Congo and the