Chicken
Garlic cloves
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| Juliet cutting up tomatoes |
Juliet told me this was a simple Ghanaian style stew. She is from Nigeria and says that the food there has more complications which I think meant more details and things added.
1. Put the water and salt on to boil for the rice - add rice and cover. Juliet had no measurements and no timing, so just cook the rice until it is done. She had so much in the pot that later she transferred a third to another pot and put plastic wrap over the top under both lids to help rice finish cooking.
2. Wash the chicken, then place it in pot
3. Peel garlic cloves and ginger then shred them on the smallest grater part.
4. Rub salt, ginger, garlic, and a chicken cube over chicken, add chopped onions, water and set chicken to boil.
5. Cut up a big pile of tomatoes. She called them fancy, I see them as Roma tomatoes.
6. Peel and cut up a pile of purple onions.
7. Blend tomatoes and some onions in the blender. Blend a another bunch of onions.
Meanwhile take the chicken off and pour off the water. Add a fair amount of soybean oil to tall fry pan and add the chicken and some chopped onions to fry.
8. Juliet splashed in a puddle of palm oil and added chopped onions to that, sautéed just a bit.
9. The blended tomatoes and onion were put in the oil and heated up to a roiling simmer.
10. The Kontobre was washed and put on to boil in a separate pot.
11. The blended onions had a little water added and the melo.
12. Chicken was turned, finished frying and taken out and drained. (Delicious!)
13. The onions and melo were added to the simmering tomatoes. She added red pepper.
14. The smoked salmon was washed, skin peeled, opened and the major bones taken out, then flaked into the simmering stew.
15. The kontobre was drained and squished to push out the water.
16. Somewhere in there the Carko small chunks of fish were added.
17. The Kontobre was added last and made the stew look more green.
18. Juliet mixed it all up and added some salt, pepper, and some red pepper.
19. Juliet added the chicken into the stew at the last minute. I kept ours out as I wanted to eat my chicken by itself.
Maybe because it was simmering for so long, but the stew wasn't really soupy but much thicker than I'd thought it would be. Actually Juliet called it a soup, but it is more of a stew of things.
We divvied up the rice, stew and chicken. It was lots of fun for me!
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| Smoked Salmon from market. After it is washed, skin peeled and the bones taken out, Juliet gave me a taste - wonderful!! It is mildly fishy and has great flavor. |
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| sack full of onions fresh from the market |
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| Blended with onions |
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| Juliet never used a chopping board, she was very quick in chopping up tomatoes and onions in her hands |
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| Boiled the rice, boiled the chicken with spices |
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| Added soybean oil to the fry pan |
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| Fried up the drained chicken |
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| Kontobre, or Coco leaves, or Kontomire - it very loosely resembles spinach but never gets slimy when boiled like spinach would |
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| Added palm oil to the pan, cook the leafy green kontobre by itself, extra rice from the first pot |
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| Washed and peeled skin off the smoked salmon. |
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| Tomatoes simmering with small fish flavoring - Carko pieces |
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| this red pepper is VERY hot |
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| Simmering and adding all the pieces |
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| Squishing out the water from the kontobre after boiling |
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| Adding Kontobre to stew the onions and melo that were added next |
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| Added all the parts to simmer |
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| Finished stew with vegetable and fish - I didn't add the fried chicken to mine |
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| So yummy! |
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| We boxed it up and called Brother Dumevi to come get his dinners and take Juliet to her home. |
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