Description
A bold and flavorful West African dish made with fried chicken and a rich tomato-pepper sauce—perfect for serving with rice, yams, or plantains.
Ingredients
For the Chicken:
- 2.5 lbs bone-in chicken (thighs or drumsticks), cleaned
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon curry powder
- 1 teaspoon thyme
- 1 onion, chopped
- 1/4 cup vegetable oil
For the Tomato-Pepper Sauce:
- 4 large Roma tomatoes
- 1 large red bell pepper
- 1 small red onion
- 2 scotch bonnet peppers (use 1 for less heat)
- 2 tablespoons tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 bouillon cube
- Salt to taste
Instructions
- Season chicken with spices and onions. Cook until done, then fry until golden.
- Blend tomatoes, bell pepper, red onion, and scotch bonnet.
- Fry tomato paste in oil, then add blended mixture. Cook until thickened.
- Add seasonings, chicken, and a bit of broth. Simmer for 15 minutes.
- Serve hot with rice, yams, or plantains.
Notes
- For less heat, use one scotch bonnet or remove the seeds.
- Frying the chicken adds depth, but you can skip for a lighter version.
- Let stew rest overnight for even deeper flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes