Part of the fun is letting diners add their choice of garnishes and accompaniments. Like many African recipes, it is very easy to adapt to whatever is on hand. This recipe serves 6.
You’ll need:
3 tablespoons of Virgin Red Palm Oil
1kg (2.2lbs) of diced chicken or chicken strips (beef is also an option)
½ a teaspoon of ground ginger or ½ a teaspoon of ground cinnamon
tomatoes, sliced
onion, finely sliced
chilli pepper, finely sliced
okra, sliced
sweet green pepper, sliced
shrimp or prawns (or dried shrimp or dried prawns)
2 spoonfuls of tomato paste
½ a teaspoon of thyme
Sea salt, cayenne pepper or red pepper, black pepper (to taste)
Heat the oil in a large pot or Dutch oven over high heat. Fry the chicken and beef until browned on the outside. Add ginger (or cinnamon) as the meat is frying. (It might be best to fry the meat in two or three batches; meat browns best when the pieces are fried without touching one another.) Set the meat aside after it is browned. Fry vegetables of your choice in the same pot, reduce heat and simmer for fifteen to twenty minutes. Stir vigorously to partially mash the vegetables. Add prawns, tomato paste, thyme, spices. Stir. Add enough water to make a smooth sauce while continuing to stir. Reduce heat. Simmer for an additional five to ten minutes. Add the chicken or beef and simmer for an additional thirty minutes to an hour or more, stirring regularly. Make sure the chicken is thoroughly cooked. Serve with rice and garnishes. Diners should get a plate of Chop over rice and should add garnishes (below) of their choice right on top.
Garnishes: hard-boiled eggs, sliced boiled yam or sweet potato, croutons, sliced fruit such as papaya, and pineapple, shredded lettuce, parsley, nuts, coconut, tomato and onion, chilli peppers.
We thank Elaeis, a Nourished Magazine Sponsor and suppliers of sustainable grown Red Palm Oil, for this recipe. Click on their ad to go to their site and order on line.
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
COMMENTS - 0 Responses