For G, my followers chose Gabon and their national dish is Chicken Nyembwe. Immediately when researching this there were a few foreign ingredients and these were the introduction of palm butter and Oil.
For the research I saw a few recipes and the one that i followed closely was from a blog called 196 flavors and their version of this dish. Their blog asked for smoked chicken which i duly obliged with hickory wood chips. This took an hour and a half and was a pleasure as it made the chicken not only smokey but pull apart tender and juicy. Probably the best cooking of chicken ever.
For the sauces, I used two pans, one for the palm oil and one for the palm cream (butter). With the oil, i added shallots (or preferably onions) and once slightly browned and translucent added chicken with crushed garlic.
In the other pan, i added a fair amount of palm cream and left on a medium heat to reduce slightly with a cup of water. The smell of the palm oil and cream was very intense and to be honest a bit off putting. It was a very nutty scent, but a bit greasier and richer too. But, i had to listen to the recipe, so i did as i was told.
Once the two pans were heated enough, I added the chicken, onions and garlic to the palm cream and heated it for a few minutes and then it was done. Served on the side of rice, I was a happy chef. It was not one of my most favourite dishes, but if i go to Gabon I will definitely order it.