👨‍🍳 Instructions

1. 1

   Season the chicken pieces with salt and pepper.

   💡 Tip: Allow to marinate for at least 30 minutes.
2. 2

   Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides in batches. Remove chicken and set aside.

3. 3

   Add chopped onions to the pot and sauté until softened and translucent. Add minced garlic and grated ginger, sauté for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 2 minutes, stirring constantly.

5. 5

   Add the palm nut concentrate (moambe) to the pot and stir well to combine with the onion mixture.

   💡 Tip: Ensure the moambe is well incorporated.
6. 6

   Pour in the chicken stock or water, add the bay leaves, and the pierced scotch bonnet pepper (if using). Bring to a simmer.

   💡 Tip: The liquid should just about cover the ingredients.
7. 7

   Return the browned chicken pieces to the pot. Cover and simmer on low heat for at least 1 hour, or until the chicken is tender and cooked through.

   💡 Tip: Stir occasionally to prevent sticking. Add more liquid if the stew becomes too thick.
8. 8

   Remove the bay leaves and scotch bonnet pepper before serving. Adjust seasoning with salt and pepper if needed.

   💡 Tip: Taste and adjust for saltiness and spice.
9. 9

   Serve hot with steamed rice, fufu, or boiled yams.

   💡 Tip: Garnish with fresh cilantro if desired.