Poulet à la Noix de Cajou
A rich and flavorful chicken stew made with a creamy cashew nut sauce, often seasoned with ginger, garlic, and local spices. It's a comforting and popular dish in Guinean cuisine.
🧂 Ingredients
- 1 kg Chicken(cut into pieces)
- 200 g Cashew nuts(soaked in warm water for at least 1 hour)
- 2 medium Onion(chopped)
- 4 cloves Garlic(minced)
- 1 thumb-sized piece Ginger(grated)
- 2 tbsp Tomato paste
- 3 tbsp Vegetable oil
- 500 ml Chicken broth
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 1 small Optional: Scotch bonnet pepper(finely chopped, for heat)
👨🍳 Instructions
- 1
Drain the soaked cashew nuts and blend them with about 1 cup of water until a smooth paste forms. Set aside.
- 2
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 3
Add the chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 4
Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Add the tomato paste and cook, stirring, for 2-3 minutes until it darkens slightly.
- 6
Return the chicken to the pot. Pour in the chicken broth and bring to a simmer.
- 7
Stir in the cashew paste, salt, pepper, and optional Scotch bonnet pepper. Reduce heat to low, cover, and simmer for 30-40 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.
- 8
Adjust seasoning if necessary. Serve hot with rice or fufu.
💡 Pro Tips
- ✓Ensure the cashew paste is very smooth to avoid a gritty sauce.
- ✓Adjust the amount of water to achieve your desired sauce consistency.
- ✓For a richer flavor, you can marinate the chicken in salt, pepper, and a little lemon juice for 30 minutes before cooking.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add mixed vegetables like carrots, bell peppers, or green beans during the last 15 minutes of simmering.
- Substitute chicken with firm fish or firm tofu for a vegetarian option.