Poul ak Nwa
“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.”
Where it comes from
Poul ak nwa is the signature dish of Cap-Haïtien in the north, where cashew trees grow abundantly. The dish showcases the regional pride of the old colonial capital, and locals will tell you the best version is found only there, served at celebrations with rice and pikliz.
On the plate
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.
How it works
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
Ingredients
Serves 4
How it's made
8 steps · Show ↓40 min active · 30 min waiting
How it's made
8 steps · Show ↓- 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.
- 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.
- 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.
