Food and Style with an African Twist

Chicken Egusi Stew

 Welcome darlings!  Its lovely of you to find the time to visit every week.  Thank you so much!!!!

If I say this recipe is from Sierra Leone, my Nigerian friends will summon me straight to court for kitchen property and those from Ghana will happily take the stand as witnesses or might even join the Nigerians and take a class action against me.  So to be fair to all of us, I declare that this recipe is from ...................................all riiiiiiise, WEST AFRICA, tried and tested in my kitchen and loved by my household.

Nine is not a big fan of red palm oil but he loves chicken (so much so that when he was younger whenever I cooked fish, and he wanted to be fussy about it, I just told him it was the new meat in town, FISH-CHICKEN and he would empty his plate before the cock crew twice).  Did you just say wise woman?  I thought so too, thank you hehe.  Where was I?  Yes, whenever I cook this stew he doesn't notice the palm oil because his attention is on the chicken.  He's already had three serves of it today, I will keep you posted next week if he helps himself to a fourth serving.  Yeah, it's that delicious.  Oh sorry let me give you the recipe so you can go and treat yourself.
Look at this beauty, hmmmmmm and keep scrolling haha
The ingredients I used are: 1 large chicken (2.4kg), 2 large brown onions, 2 medium fresh tomatoes, 1 Trinidad Scorpion chilli and 4 dried chilis (these are hot so cut the quantity if you can't handle chilis), 6 small stock cubes, 1 1/2 cups palm oil, 1 cup egusi (pumpkin seeds) and salt.
 Cut the chicken into pieces, season with salt and steam for 7 minutes, drain and keep the juices.
 In a large pot, heat the palm oil till its fully melted, then fry the chicken in batches
 Then add the sliced onions and cook till soft
Then add blended chilis (I blended the chilis with some onions)
 Now add the sliced tomatoes and cook  on medium heat for 10 minutes
 Add the stock cubes
 Then the blended egusi
 and the juices from the chicken
return the chicken to the pot, lower the heat and simmer for 30 minutes, mixing occasionally so it doesn't burn or stick to the bottom of the pot
 It will look like this after 30 minutes, Serve with carb of your choice or steamed vegetables.  I served mine with steamed bananas.  Enjoy!


2 comments

  1. Very wise woman indeed my love. We moms have to find ways to make our kids eat what we want them to. I'm not a fan of egusi and I stopped using red oil years ago but this looks so good. You are truly gifted Elsie darling.

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  2. Honestly I don't know if I'm up to it but it certainly is a recipe worth trying! It looks so yummy!! Baci, Valeria - Coco et La vie en rose NEW POST

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Thanks for checking out my blog and leaving me a comment. I love reading your views as they inspire me to continue doing this blog. Love Elsie

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