I’ve been to West Africa several times (Ghana, Ivory Coast, Sierra Leone and Liberia), and I have eaten this dish several times. It blows my mind how good it is. This is my rendition of how I remember it tasting - I hope I don’t offend anyone as I have not been taught the authentic version of this recipe.If you do know it, please let us know in the comments below, and describe how you have been taught to make it. In this recipe I use chicken - but, don’t let that stop you from using other proteins (beef, turkey, pork…etc).
First I started out with four pieces of chicken (thigh and leg attached)
I de-boned the chicken, and cut the pieces into equal sizes
I placed the bones in a pot of water and placed over high heat (to make a broth). Note that you can completely skip this step of making broth, if you would rather just buy de-boned meat
For the chicken meat, I gathered some spices: yellow curry blend, cumin, sea salt and black pepper
I added the spices to the chicken pieces (a heaping tablespoon of curry, a heaping teaspoon of cumin, a teaspoon salt and a teaspoon of pepper)
I mixed the chicken so that all sides were coated with the spices
I heated up some lard in a saucepan, and when the grease was hot, I transferred the chicken
While the chicken was frying in the grease, I chopped some green onions
And I also chopped one zucchini, two jalapeno peppers and a tomato. Meahwhile, I also kept an eye on the chicken and gave it a stir, to brown all sides.
When I finished the chopping, the chicken was brown on all sides
I removed the browned chicken from the grease
I added the onions and let them fry a couple of minutes until tender
And then I added the tomatoes, and let them tenderize for about 5 minutes
Using a wooden spoon, I scraped the bottom of the pan clean, dissolving the fond into the mixture
I then added the chopped zucchini and jalapeno
I added a few cups of broth (from the boiling chicken bones). If you didn’t make bone broth, don’t worry - just add water instead
I let the mixture come to a boil
And I added the chicken back into the pot, and let the mixture continue cooking until the vegetables were tender (about 5 minutes longer)
Then the star of the show appeared - smooth peanut butter
I added about 6 tablespoons of peanut butter
And it created a very nice smooth curry. I adjusted the curry for salt and pepper
I then squeezed juice from a half lime into the curry
Final plate
Close up
