👨‍🍳 Instruktioner

1. 1

   Rub the chicken pieces with one bouillon cube (crumbled), black pepper, and mustard. Let marinate for at least 15 minutes.

   💡 Proffstips: Marinating helps tenderize the chicken and infuse flavor.
2. 2

   In a heavy pot or Dutch oven, heat the red palm oil over medium-high heat. Brown the chicken pieces on all sides, about 8 minutes. Remove chicken and set aside.

3. 3

   Add the diced onions to the pot and sauté until softened, about 5 minutes. Add the minced garlic and diced tomatoes, and cook for another 5 minutes.

4. 4

   Pour in the water and the second bouillon cube (crumbled). Bring to a boil, scraping the bottom of the pot to loosen any browned bits.

   💡 Proffstips: Deglazing the pot adds extra flavor to the sauce.
5. 5

   Stir in the palm nut sauce (Sauce Graine). If using a whole hot pepper, pierce it and add it to the pot.

6. 6

   Return the browned chicken to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the chicken is tender.

   💡 Proffstips: Stir occasionally to prevent sticking.
7. 7

   Season with salt to taste. Remove the hot pepper before serving if desired.

   💡 Proffstips: Taste and adjust seasoning as needed.
8. 8

   Serve hot with steamed rice, fufu, or pounded yam.