Hot Ghanaian Chicken Stew
with Okra
Spicy tomato based sauces, soups and stews like hot Ghanaian chicken stew are very popular in Ghana, Nigeria and other West African countries.
They are usually accompanied by starchy foods like cassava, yams, plantains, rice, sweet potatoes or fufu to name a few. Some of the stews and sauces in the Ghanaian cuisine can be extremely hot and it would be wise for anyone not used to large amounts of chili and hot curries to be careful when using them in some of the recipes. Always be aware that there are many kinds of chilies that can be used in the kitchen and they range from slightly spicy like the Jalapeno pepper for example to extremely hot like the Carolina Reaper.
Well having said that the ghanaian stew recipe that I will present to you today will be spicy and tasty with a sting that will entertain and tingle your taste buds but won't burn them. The flavors of the stew, rice and okra harmonize beautifully making this a really joyful eating experience.
This recipe was inspired by Sara Buenfeld . You can find the link to her recipe here
Preparation time: 20 minutes
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cooking time: 70 minutes
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Resting time: 0
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Total time needed: 1H 30 minutes
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Difficulty: standard
Ingredients for
Hot Ghanaian Chicken Stew
with Okra
- 3 large chicken breasts, cut into mouth sized pieces
- 1 medium sized onion cut into long strips
- 1 jalapeno pepper, halved lengthwise and cut into thin strips
- 1 5 cm / 2 inch piece of fresh ginger, diced
- 400 gram / 14.1 oz tin of peeled tomatoes
- 115 gram / 4.05 oz tomato paste
- 1 medium sized tomato diced
- 1 red habanero chili, deseeded and chopped fine
- 5 red cayenne chili, chopped fine
- 1 small sweet potato, cubed
- 3 heaped tbs. peanut butter
- 250 ml / 8.45 oz hot chicken stock
- 1/4 tsp. turmeric
- 1 tsp. paprika powder
- 1 sprig of rosemary
- 1 tsp. fresh or dried oregano
- 1 tbs. Maggi all purpose seasoning (optional)
- Salt and pepper to taste
Directions
- Braise onions, jalapeno pepper and ginger in a large pan or pot till onions start to become soft
- Add chicken pieces and fry everything on medium hot plate till chicken is beginning to brown
- Mix in hot chicken stock and peanut butter and let it simmer for 5 minutes
- Add tomato, tomato paste, peeled tomatoes, sweet potato chillies, herbs and spices to the stew and stir contents of the pan well. Cover with lid and simmer for 30 minutes, stir occasionally.
- After the stew has been simmering for 30 minutes stir it again, cover it and let it simmer for another 30 minutes, stirring it occasionally.
- Now start okra in in a separate pot. Add a cup of water to the pot, 1/2 a teaspoon of salt, the chopped okra, bring to the boil and let it simmer for 20 minutes. Okra will be ready when the veggies have become soft and the liquid in the pot will have a somewhat sticky consistency.
- Stew and okra should be ready at about the same time.
- Take both of the stove and serve them with hot steamed rice.
Another great dish from Ghana is
South African Bakon and Green Pea Poitjiekos
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