In celebration of Ghana’s Independence lets enjoy a rich stew with Fu Fu that will have you linking your fingers!
For the chicken:
10 cloves garlic peeled
2 inches ginger root peeled
6 sprigs parsley
4 sprigs basil
1 stem celery
2.5 pounds chicken (I used 1/2 a whole chicken) about
1 large onion (chopped and divided into 3)
½ teaspoon ground white pepper divided
3 teaspoons Maggi seasoning cubes substitute with three teaspoons chicken bouillon powder (divided)
1 teaspoon salt
1/2 cup vegetable oil or any neutral tasting oil
6 large Roma tomatoes or 8 medium ones
6 oz tomato paste
1 teaspoon curry powder
For the Fu Fu
1 Yuca root cassava
1 plantain Green
¼ cup water
Prepare the seasoning blend.
Chopped the peeled ginger root and place it in a blender. Rinse and chop the basil, parsley, and celery and add them to the blender. Add the garlic cloves and ⅓ of the chopped onion to the blender. Add a little water to help the blender then blend everything into a smooth paste.
Prep The Chicken
If using a whole chicken, rinse thoroughly then wipe with paper towels. Cut the chicken into desired pieces and place it in a pot/deep pan
To the chicken, add the salt, 2 Maggi cubes or 2 teaspoons of chicken bouillon powder, a quarter teaspoon of white pepper and half of the seasoning blend. Add enough water to be at the same level as the chicken. Use a wooden spoon to mix everything together so all the ingredients get evenly distributed.
Set the chicken on high heat. Cover and bring to a boil. Once it starts to boil, reduce the heat down to medium and let it simmer until chicken is fully cooked. It takes about 15 to 20 minutes depending on the hardness of the chicken.
Make the stew.
Rinse the tomatoes, cut them in chunks and place them in a blender with another ⅓ of the chopped onion. Blend into a paste (no need to add water before blending)
Pour the 1/2 cup of oil into a large pot and let it heat up on high heat for about 2 minutes. Add the remaining onion to the oil and quickly stir. Let it saute for about 1-2 minutes. Add the tomato-onion blend to the oil and let it cook for about 10 minutes -20 minutes while you stir from time to time to prevent burning. Let it cook until the tomatoes significantly dehydrate and it’s mostly just the tomatoes and oil left in the pot.
Add the tomato paste to the pot and let it cook while stirring continuously until the tomatoes completely dehydrate and there is just tomato and oil in the pot. Add the remaining half of the green seasoning blend to the pot and stir so the flavors can bloom. Let it cook while you stir from time to time for 2-3 minutes.
Add in some of the chicken stock (liquid from chicken cooking) the curry powder, the remaining Maggi cube or 1 more teaspoon of chicken bouillon powder. Also add half to one cup of water depending on your preferred level of thickness. Stir everything to combine. Add the chicken to the pot and stir to combine. Let everything simmer for 5 minutes so the chicken can marry the flavors in the stew. Turn off the heat and your African Chicken Stew is done!
Serve stew warm with Fu Fu and store remaining stew in an airtight container in the fridge for up to 5 days or on the freezer for up to a month.
For the Fu Fu
Peel the cassava, slide the tuber in half lengthwise and remove the inner wooden core and dice the potatoes into small cubes. Soak in cold water for 5-10 minutes.
Peel the plantain and cut it into small cubes
Add everything inside the blender and blend till a smooth batter is formed.
Pour the batter inside a safe microwave bowl, cover with a microwave-safe lid. Place in the microwave for 5 minutes. Stir well until smooth
Add a splash of water and return inside the microwave to cook till fully done—about 5 to 8 minutes.
Stir again, divide into individual sizes and wrap each with plastic wrap.
Serve with chicken stew. Enjoy!