CAMEROON CHICKEN STEW
Cameroon stews have always been a part of the cuisine and in west African countries like Nigeria and Ghana. They are also popular in some East African countries.
Growing up as kids we all have memories of our mothers, aunties, or guardians cooking this dish, a very simple dish but very delicious. I got my own recipes from my mum, I believe different families have slight variations to these recipes.
Here I am going to share the recipes I learned from my mum.
But before we thrive in to the recipe.
WHAT IS CAMEROON CHICKEN STEW
Cameroon chicken stew is a thick and delicious stew made with tomatoes, garlic, ginger, Cameroon pepper, white pepper, curry powder, thyme, salt and seasoning cubes. This chicken stew is about to become your favorite stew
Course: Dinner
Cuisine: African
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 3 servings
Calories: 310kcal
Author: Limnyuy
HOW TO MAKE CAMEROON CHICKEN STEW
INGREDIENTS:
(for the chicken)
• 1kg chicken
• 5 cloves garlic (peeled) or 2 tsp of powder garlic
• Medium size ginger ( peeled) or 1 tsp of powder ginger
• 1 tsp thyme
• 1 tsp curry
• seasonings power to taste
• pinch of salt
• 2 to 3 cups of water.
( Place the cleaned cut chicken into a pot, add the above ingredients to it and cook until tender for 30 minutes then fry or grill at 180°C then set aside, don't forget to reserve the chicken stock.)
(for the stew)
• 10 Fresh tomatoes
• 3 Roma paste tomato
• 1 Medium onion
• 1 stem celery
• 6 spring parsley
( blend tomato, onion, then add the 3 Roma paste tomato and blend again for it to mixed well)
• 1 thumb ginger
• 4 cloves garlic
• 1 stem celery
• 6 spring parsley
• Cameroon pepper (optional)
( blend the above 5 ingredients differently don't mixed with the blend tomato 🍅)
• white pepper powder
• black pepper powder (optional for me i don't love the smell)
• 1 medium onion ( chopped)
• 1 tsp thyme
• 1 tsp curry
• 1 Onga
• crayfish ( optional)
• bay leaf
• vegetable oil
• seasoning cube to taste
• salt to taste
COOKING PROCEDURE
1. Blend tomatoes, pour it into a pot, put on heat, let it cook until it reduces the excess water and set aside for later use.
2. In another pot, heat up the vegetable oil, add the chopped onions, and fry the bay leaf for some seconds.
3. Add in the boiled tomatoes that were set aside, mix and fry until the tomato loses its sour taste, stir constantly to prevent burning at the bottom.
4. Add the chicken stock, thyme,curry, Onga, the blend Ginger, garlic, celery, parsley, Cameroon pepper, add white pepper, black pepper, seasoning cube , a pinch of salt and crayfish. be careful while adding salt and seasoning cubes because it's already in the chicken stock.
5. Mix and boil for 7 minutes.
6. Then add the fried or grilled chicken and simmer for 11 minutes and your Cameroon chicken stew is ready.
Note : adding crafish to tomato stew helps to remove the sour taste.
7. Serve stew warm over hot fluffy rice with a side of sweet fried plantains if you like. Store stew in an airtight container in the fridge for up to 5 days or on the freezer for up to a month.
Enjoy your male.
Nutrition
Calories: 310kcal | Carbohydrates: 9g | Protein: 5g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 3g | Cholesterol: 12mg | Sodium: 794mg | Potassium: 410mg | Fiber: 2g | Sugar: 5g | Vitamin A: 748IU | Vitamin C: 14mg | Calcium: 30mg | Iron: 1mg
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