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Poulet Gombo
A flavorful and hearty chicken and okra stew, often prepared with palm oil and a blend of aromatic spices, creating a unique texture and taste.
ð§ ææ
- 1 kg Chicken(cut into pieces)
- 500 g Okra(trimmed and sliced)
- 150 ml Palm oil
- 2 medium Onions(chopped)
- 400 g Tomatoes(diced)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 1 small Scotch bonnet pepper(finely chopped (optional, for heat))
- 2 tbsp Crayfish(ground)
- 1 Stock cube(crumbled)
- Salt(to taste)
- 250 ml Water
ðšâð³ äœãæ¹
- 1
Season chicken pieces with salt and stock cube. In a pot, brown the chicken in a little oil until golden on all sides. Remove and set aside.
- 2
In the same pot, add palm oil and heat gently. Add chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for another minute until fragrant.
- 4
Stir in the diced tomatoes and cook until they break down and form a sauce, about 10 minutes.
- 5
Return the browned chicken to the pot. Add ground crayfish and water. Bring to a simmer, cover, and cook for 20 minutes, or until chicken is almost tender.
- 6
Add the sliced okra to the pot. Stir well and continue to simmer, uncovered, for another 15-20 minutes, or until the okra is tender and the sauce has thickened. Avoid over-stirring once okra is added to prevent it from becoming too slimy.
- 7
Taste and adjust seasoning with salt if needed. Serve hot.
ð¡ ããã®ã³ã
- âFor less slime, you can blanch the okra briefly before adding it to the stew.
- âAdjust the amount of scotch bonnet pepper to your spice preference.
- âThis dish pairs well with fufu, rice, or boiled plantains.
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- Add smoked fish or shrimp for an extra layer of flavor.
- Include other vegetables like bell peppers or spinach.