A northern Haitian specialty from Cap-Haïtien: tender pieces of chicken braised in a rich, glossy tomato-based sauce studded with whole cashew nuts. The cashews turn soft and buttery, thickening the sauce as it reduces.
Poul ak nwa is the signature dish of Cap-Haïtien in the north, where cashew trees grow abundantly. It is a point of pride in the old colonial capital, and locals will tell you the best version is found only there, served at celebrations with rice and pikliz.
Silky, sweet-savory tomato sauce clings to the chicken, while the cashews add a creamy, buttery crunch that softens into the sauce. There's a whisper of clove and a tropical richness unlike any other Caribbean chicken.
As the cashews simmer they release starch and oil that emulsify into the tomato sauce, naturally thickening it and lending body, while browning the tomato paste first develops deep, sweet umami through the Maillard reaction.
Variations
with peanuts instead of cashews, with a splash of coconut milk, spicier with whole scotch bonnet
On the Palate
Where Poul ak Nwa sits in the Haitian flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 25 min
- 130 min
Marinate chicken pieces in epis, lime juice, garlic, salt and pepper for at least 30 minutes.
- 28 min
Brown the chicken in hot oil on all sides, then set aside.
- 36 min
In the same pot, soften onions, bell pepper and garlic.
- 44 min
Stir in tomato paste and cook until it darkens and smells sweet.
Watch outCook the tomato paste until it darkens and smells sweet — that browning builds the deep umami base the sauce is built on.
- 525 min
Return the chicken with a little water or stock and simmer covered until tender.
- 612 min
Add the whole cashew nuts and continue simmering until they soften.
Watch outAdd the cashews and let them simmer until they soften — they release starch that naturally thickens the sauce and gives it body.
- 78 min
Reduce the sauce until thick and glossy, adjusting salt and a pinch of clove.
- 85 min
Serve hot over white rice with pikliz on the side.
