Dish 4: Nigerian Stew
SUMMARY
West African chicken stew is from all around West Africa, but the stew that I am making and that is in this picture is specifically Nigerian chicken stew. Typically served as a main dish, this stew uses chicken and plenty of delicious African spices in order to flavor the one pot dish. It can be served on its own, or on top of a bowl of rice and with some onions and herbs for garnish. This Nigerian chicken stew is a perfect example of African cuisine with its rich flavors and sauces, such as pepper, and there are also a lot of potatoes in Africa readily available, as a way to incorporate seasoning of the stew.
PHOTOS
This is the stew I made, both in the pot while cooking and on top of rice, which is the way it is served.
Here is the example stew I based my dish on, that was in the recipe I use to make my dish.
Here is the chicken after cooking it and cutting it up, before I mixed it with the rest of the sauce in my stew.
RECIPE
Ingredients: 1 pound boneless skinless chicken breasts, cut into 1-inch cubes, 1/2 teaspoon salt, 1/4 teaspoon pepper, 3 teaspoons canola oil, divided, 1 medium onion, thinly sliced, 6 garlic cloves, minced, 2 tablespoons minced fresh ginger root, 2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained, 1 can (28 ounces) crushed tomatoes, 1 large sweet potato, peeled and cut into ½ inch cubes, 1 cup reduced-sodium chicken broth, 1/4 cup creamy peanut butter, 1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme, divided, 1/4 teaspoon cayenne pepper, cooked brown rice
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Sprinkle chicken with salt and pepper
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In a Dutch oven, cook chicken over medium heat in 2 teaspoons oil for 4-6 minutes or until no longer pink; remove and set aside
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In the same pan, saute onion in remaining oil until tender
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Add garlic and ginger; cook 1 minute longer
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Stir in:
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Peas
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Tomatoes
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Sweet potato
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Broth
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peanut butter
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1-1/4 teaspoons thyme and cayenne
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Bring to a boil.
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Reduce heat; cover and simmer for 15-20 minutes or until potato is tender
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Add chicken; heat through
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Serve with rice
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Sprinkle with remaining thyme
REFLECTION
Overall, this dish was one of my favorites to make. The recipe was not too complicated, I was able to put in effort but not have to spend hours making it, and it tasted delicious. The consistency and taste of the stew, especially combined with the rice I served it with, was rich and filling. The chicken tasted very well in combination with the potato and with the thick sauce covering it. I would definitely make this dish again, because not only was it easy for me to make, but it was enjoyable as both a food and an experience. I haven't had a lot of encounters with African food but this stew was really good and I will most likely be having it a lot more often, so I'm grateful I got to do this project.