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Gambian Chicken and Cassava Stew
A hearty and flavorful stew featuring tender chicken and soft cassava in a rich, savory broth infused with aromatic spices. This dish is a comforting staple, often enjoyed with rice.
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- 1 kg Chicken pieces (thighs and legs)
- 500 g Cassava(peeled and cut into 2-inch chunks)
- 2 large Onions(chopped)
- 6 cloves Garlic cloves(minced)
- 1 tablespoon Ginger(freshly grated)
- 2 medium Bell peppers (any color)(chopped)
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper(or to taste)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 2 tablespoons Vegetable oil
- 0.25 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt and black pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides, then remove and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Stir in the tomato paste, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 6
Pour in the vegetable broth and scrape the bottom of the pot to loosen any browned bits.
- 7
Add the cassava chunks and the browned chicken pieces back into the pot. Bring the stew to a boil.
- 8
Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and the cassava is tender.
- 9
Stir in the chopped bell peppers and cook for another 5-10 minutes until they are slightly softened.
- 10
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.
ð¡ ããã®ã³ã
- âFor a deeper flavor, marinate the chicken with salt, pepper, and a little garlic powder for at least 30 minutes before cooking.
- âIf you prefer a thicker stew, you can mash some of the cooked cassava against the side of the pot.
- âAdjust the cayenne pepper to your spice preference.
- âServe hot with white rice or couscous.
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- Add other vegetables like carrots, sweet potatoes, or spinach.
- For a richer flavor, use chicken thighs with bone-in.