Santomean Chicken And Okra Stew
Santomean Chicken and Okra Stew is a traditional dish from the cuisine of São Tomé and Príncipe, a small island nation off the coast of Central Africa. This hearty stew is packed with flavor and is a perfect representation of the vibrant and diverse Santomean cuisine.
Ingredients
- 1 whole chicken, cut into pieces
- 1 lb okra, trimmed and sliced
- 2 onions, chopped
- 3 tomatoes, diced
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 scotch bonnet pepper, whole
- 2 tbsp tomato paste
- 2 cups chicken broth
- 1/4 cup palm oil
- Salt and pepper to taste
Instructions
- Season the chicken pieces with salt and pepper.
- In a large pot, heat the palm oil over medium heat. Add the seasoned chicken pieces and brown on all sides. Remove the chicken from the pot and set aside.
- In the same pot, add the onions, garlic, and peppers. Sauté until the onions are translucent.
- Add the diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally.
- Return the browned chicken to the pot. Add the chicken broth and scotch bonnet pepper. Bring to a boil, then reduce the heat and simmer for 30 minutes.
- Add the sliced okra to the pot and continue to simmer for an additional 15-20 minutes, or until the okra is tender.
- Adjust the seasoning with salt and pepper as needed.
- Remove the scotch bonnet pepper before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 15g
Supplies
Large pot Knife Cutting board Wooden spoon
Tools
Pot Stovetop
Serving suggestions
Santomean Chicken and Okra Stew is best served hot over a bed of steamed rice or with crusty bread to soak up the delicious sauce.
Tips & tricks
For an extra kick of heat, you can chop the scotch bonnet pepper and add it back into the stew instead of removing it before serving.
Cost
$15