I could get used to doing two countries a week, especially if I am able to find recipes that aren’t always labour intensive. Alas that can’t always be possible, but I might as well take advantage of the opportunity where possible. It was such an easy looking (and tasty) recipe that led to me selecting Gabon as the next country to tick off.
Back when I did my last African nation (the Democratic Republic of Congo) I talked a lot about some of the problems within that particular region. Gabon is one country removed to the East of the DRC and, whilst it has not always gone smoothly, has been one of the more democratic and stable within the Francophone countries of Central Africa. In some instances it’s been one of the mediating nations for nearby conflicts.
Gabonese cuisine shares a lot in common with its Congolese neighbours, which means that it was getting difficult to find something that would not be better suited for another country. Like other Francophone African nations, the cuisine also has some distinct French influences, with Gabon even having their own twist in French bread. For this post, therefore, I wanted to go for something that demonstrated this clash. Something where French and local cuisine collided. The end results were delicious.
To be honest, the title of this recipe alone made me want to make it. I know that my husband isn’t the biggest fan of chicken, but how can you resist a recipe that’s just referred to as Gabonese Mustard Chicken. Sounds just crazy enough to work and, depending on the mustard that gets used, could be something that has a high likelihood to blow your damned head off.
Luckily though, it doesn’t despite the recipe (I got it from a Google Books preview of African recipes that I have now exhausted my free ages of) requiring a whole jar of mustard. I guess it’s the hour long simmering and the lemon juice that helps to manage the heat. That or my mustard tolerance (keeping in mind I used Dijon mustard because it’s french is a lot better than I expected. In any event, this was a simple meal to make and the sauce pack a lot of flavour.
With this, I served some plain long grain rice and some spiced lentils. I figured that , given the amount of protein, it would be good to balance things out with some fibre and some vitamins. It made for a filling meal that I would happily make again. Maybe with a mix of chicken and pork to give a bit of variety, also because pork goes super well with mustard.
I’ve liked the past few weeks of food nations as I’ve had a really good steer of where I am going and what I will be making. Sadly, that’s some to an end and I am probably going to be picking a country on the fly (again) and praying that it comes good. At least I know that next time around I will be making something from Asia – maybe something right in the East as a culture contrast to Jordan’s? Guess I’ll have to see where the web searches lead me.