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
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!