← Nouns Cooking · West & East African

Ingredients

• 1.2 kg chicken drumsticks and thighs, bone in
• 1 tsp Salt, plus more to taste
• ½ tsp Black pepper
• 4 tbsp red palm oil (or vegetable oil)
• 2 Onion, diced
• 3 cloves Garlic, crushed
• 2 cm piece Ginger, grated
• 2 tbsp Tomato purée (paste)
• 400 g tin of chopped tomatoes
• 400 g tin of palm nut concentrate (moambe or palm butter)
• 250 ml Water
• 1 tsp Chilli flakes
• ½ tsp Smoked paprika

Method

1. Season the chicken with the salt and pepper. Heat the palm oil in a large heavy pot over medium-high heat and brown the chicken in batches for 6–8 min, until golden all over. Set aside.
2. Lower the heat to medium, add the onions and fry for 5 min until soft. Stir in the garlic, ginger and tomato paste and cook for 2 min.
3. Add the chopped tomatoes, palm nut concentrate, water, chilli flakes and paprika. Stir until smooth and bring to a gentle simmer.
4. Return the chicken and any juices, cover and simmer on low for 40–45 min, stirring now and then, until the chicken is tender, reaches 75°C (165°F) at the bone and the sauce is thick and glossy.
5. Skim off some of the red oil from the surface if you like, taste for salt and serve with white rice, fufu or boiled plantain.

Tips

• No palm nut concentrate? Use 125 g smooth unsweetened peanut butter instead for the peanut version (moambe nsusu); this adds peanuts, so mind nut allergies.
• The sauce thickens more as it stands: loosen leftovers with a splash of water.

Sources

Written in our own words after cross-checking these recipes:

Low Carb Africa Explorers Kitchen