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Gambian Chicken and Okra Stew
A flavorful and hearty stew featuring tender chicken and okra simmered in a rich, spiced tomato-based broth. This dish is a comforting staple in Gambian cuisine, often served with rice.
ð§ ææ
- 1 kg Chicken(cut into pieces)
- 2 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(freshly grated)
- 2 tbsp Tomato paste
- 400 g Diced tomatoes(canned)
- 4 cups Chicken broth
- 500 g Okra(trimmed and sliced)
- 1 optional Scotch bonnet pepper(finely chopped, adjust to taste)
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add chicken pieces and brown on all sides. Remove chicken and set aside.
- 2
Add chopped onions to the pot and sauté until softened and translucent.
- 3
Stir in minced garlic and grated ginger, cook for 1 minute until fragrant.
- 4
Add tomato paste, diced tomatoes, cumin, coriander, salt, and pepper. Cook for 2-3 minutes, stirring constantly.
- 5
Pour in chicken broth and bring to a boil. Return the browned chicken to the pot.
- 6
Add sliced okra and the optional chopped scotch bonnet pepper. Stir well.
- 7
Reduce heat to low, cover, and simmer for 30-35 minutes, or until chicken is cooked through and tender, and okra is soft.
- 8
Taste and adjust seasoning if necessary. Serve hot with boiled rice.
ð¡ ããã®ã³ã
- âFor a spicier stew, add more scotch bonnet pepper or a pinch of cayenne pepper.
- âIf the stew is too thick, add a little more chicken broth or water.
- âEnsure okra is fresh for the best texture; if using frozen, thaw and drain it first.
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- Add other vegetables like carrots, sweet potatoes, or bell peppers.
- For a richer flavor, use smoked fish along with the chicken.