This is one of the Ghanian stews which I make often. I love these kinds of stews because they are very versatile, it can be eaten with rice, but also with potatoes, yam, and even spaghetti or plantain. You can make a allot at once and its quite simple to make!
- Chicken +/-600g
- Ginger (approximately 80g)
- 1 Scotch bonnet Pepper
- 2-4 Cloves Garlic
- 2-3 Onions
- 1 -2 Magi cubes
- Salt to taste
- 4 Cups Vegetable Oil (Approximately)
- 1/4 cup Tomato paste (70 gr.)
- 1 Tablespoon Powdered Pepper
- 2 Cans of Tinned (plum) tomatoes
- 1 Tablespoon Cumin Powder
- 1 Tablespoon Curry powder
- 1. Wash and clean the chicken. Blend the Scotch bonnet together with one onion, garlic ginger and a little bit of water to help with he blending.
- 2. Add the blended spices to the meat, add magi cubes and or salt to the meat. Cover the pan with its lid and let the chicken cook for about 15 - 20 minutes.
- * Instead of using fresh veggies you can use powdered spices to steam the chicken.
- 3. In another pan heat vegetable oil over medium fire and fry the chicken. Remove the chicken from the pan when you're done.
- 4. When you are done frying the chicken you can use the same pan to fry the onions for about 2-3 minutes.
- 5. Now add the powdered pepper and let it cook for another 1-2 minutes.
- 6. Now add the tomato paste and mix it with the fried onions
- 7. While the onions and tomato paste are cooking, blend the tomatoes and then add it to the stew. Let the stew cook for about 7-10 minutes.
- 8. Add the spices and salt.
- 9. Let the stew cook for about 5 - 7 minutes then add the fried chicken
- 10. Let it cook some more, until the water in the tomatoes evaporates and the stew gets a brownish colour.
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