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.

Santomean Chicken And Okra Stew

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

  1. Season the chicken pieces with salt and pepper.
  2. 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.
  3. In the same pot, add the onions, garlic, and peppers. Sauté until the onions are translucent.
  4. Add the diced tomatoes and tomato paste. Cook for 5 minutes, stirring occasionally.
  5. 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.
  6. Add the sliced okra to the pot and continue to simmer for an additional 15-20 minutes, or until the okra is tender.
  7. Adjust the seasoning with salt and pepper as needed.
  8. 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