This delightful Ghanaian stew, made with cocoyam leaves and smoked fish, offers a unique blend of flavors and is packed with nutrients.
Prep time: 15 mins.
Cook time: 45 mins.
Total time: 60 mins.
Servings: four to six
Ingredients
• 1lb cocoyam leaves (or spinach), washed and chopped
• 1lb smoked fish, deboned and flaked
• 1 chopped large onion
• 3 cloves of minced garlic
• Grated ginger
• 2 chopped tomatoes
• 1 cup of palm oil
• 1 cup of water
• 2 teaspoons ground egusi
• 1 teaspoon ground crayfish (optional)
• Salt and pepper to taste
Method
• In a large pot, heat the palm oil over medium heat. Add the onions, garlic, and ginger, and sauté until fragrant.
• Add the chopped tomatoes and cook until they soften and break down.
• Stir in the ground egusi and crayfish (if using), and cook for an additional two to three minutes.
• Add the flaked smoked fish and water, and bring the mixture to a simmer. Cook for ten minutes.
• Gradually add the cocoyam leaves (or spinach), stirring until they wilt and reduce in volume.
• Season with salt and pepper to taste, and simmer for another fifteen to twenty minutes, or until the leaves are tender and the stew has thickened.
• Serve hot with boiled yams, plantains, or rice. Enjoy your hearty and flavorful nkontomire stew!
Angolan chicken muamba
This rich and aromatic Angolan dish features tender chicken simmered in a flavorful palm oil and okra sauce. Preparation time: 20 mins. Cooking time: 60 mins. Total time: 80 mins. Servings: six to eight
Ingredients
• 2lbs chicken, cut into pieces
• 2 cups palm oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 2 tomatoes, chopped
• 1lb okra, sliced
• 2 cups chicken stock
• 1 tablespoon paprika
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt and pepper to taste
Method
• Season the chicken pieces with salt and pepper, and set aside.
• In a large pot, heat the palm oil over medium heat. Add the onions and garlic, and sauté until softened and fragrant.
• Add the chicken pieces to the pot and brown them on all sides.
• Stir in the chopped tomatoes, okra, chicken stock, paprika, thyme, and bay leaves. Bring the mixture to a boil, then reduce the heat and let it simmer.
• Cook for 45-50 minutes, or until the chicken is tender and the sauce has thickened.
• Remove the bay leaves, and season with additional salt and pepper if needed.
• Serve hot with rice, fufu, or your preferred side dish. Savor the delightful flavors of Muamba de Galinha!
