| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 18g | 4g | 35g |
| sugars | fibre | protein | salt |
| 8g | 7g | 30g | 0.9g |
Ever since I tasted this incredible recipe of West African Njangsa Chicken Stew, my connection with food has not been the same. This stew, with its heartwarming blend of bold flavors, beautifully mirrors my passion for both dance and cooking – an expressive dance of carefully curated, diverse ingredients that together create a performance that hits all the right notes.
A Walk Through The Ingredients
Every element that goes into the West African Njangsa Chicken Stew speaks volumes about the culinary traditions of West Africa. Just like the perfect dance number, this recipe doesn’t simply bombard your senses with uncoordinated flavors, but takes your palate on a fascinating tour through ingredients that are as healthful as they are delicious.
Health in Every Hearty Bowl
First, let’s appreciate the primary stars of the recipe: chicken and njangsa seeds. Chicken provides a lean, high-quality source of protein, ensuring that each serving is as filling as it is tasty. On the other hand, njangsa seeds are quite the powerhouse, packed with antioxidants and beneficial compounds that improve health and immunity.
Then you have a colorful palette of vegetables that add both flavor and nutrition. Impressive amounts of dietary fiber and essential vitamins from the spinach, carrots, peas, and bell peppers balance the richness of the stew and make it a well-rounded meal.
Spices like ginger and Scotch bonnet peppers not only contribute robust flavors but also aid digestion, while the liberal use of garlic and onions provide a strong aromatic base, offering a number of their own health benefits.
The Magic of Fusion
Despite its West African roots, the Njangsa Chicken Stew bears some similarity to my favorite Caribbean and Mediterranean stews, particularly when it comes to the vibrant mix of vegetables and spices. It almost reminds me of a distant cousin to the famed Ropa Vieja of my Cuban roots and the hearty lentil stews of my Spanish heritage.
If you’re like me and love a good culinary experiment, try pairing this stew with some crusty bread or a bowl of fluffy quinoa for a wholesome, satisfying meal. Or, in keeping with its origins, serve it alongside Jollof rice for an authentic West African feast.
Whether you’re serving it to guests at a dinner party or simply cooking for yourself, this recipe always stirs up that special kind of joy that you can only get when satisfying your taste buds and nourishing your body at the same time.
What You’ll Need
- 2 pounds of chicken pieces
- 1 cup of njangsa seeds
- 1 large onion, diced
- 4 cloves of garlic, minced
- 1 inch of fresh ginger, grated
- 2 Scotch bonnet peppers, seeded and chopped
- 1 tablespoon of palm oil
- 1 cup of canned chopped tomatoes
- 2 cups of chicken broth
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of chopped spinach
- 2 carrots, peeled and chopped
- 1 cup of peas
- 1 red bell pepper, chopped
- Fresh coriander leaves for garnish
Method
Step One
Begin by rinsing the chicken pieces and pat them dry. Set this aside. Next, take the njangsa seeds and grind them using a coffee grinder or a food processor until they form a coarse powder.
Step Two
In a large pot or dutch oven, heat the palm oil over medium heat. Once the oil is hot, add the diced onions, minced garlic, grated ginger, and chopped Scotch bonnet peppers. Saute these until the onions are translucent and the garlic is fragrant.
Step Three
Add the njangsa powder to the pot and continue to cook, stirring constantly for about 2 minutes. This helps to bloom the flavors of the njangsa.
Step Four
Add the chicken pieces to the pot and season with the salt and black pepper. Cook, turning the chicken pieces occasionally, until they are browned on all sides.
Step Five
Once the chicken is browned, pour in the chopped tomatoes and the chicken broth. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 30 minutes or until the chicken is cooked through and tender.
Step Six
When the chicken is done, add the chopped spinach, carrots, peas, and red bell pepper to the pot. Continue to cook the stew for another 10-15 minutes or until the vegetables are tender.
Step Seven
Check the seasoning of the stew and adjust if necessary. Ladle the stew into bowls and garnish with fresh coriander leaves before serving.
Step Eight
Savor your homemade West African Njangsa Chicken Stew, ideally served with a side of rice or fufu for a complete meal.
