Liberian Chicken Gravy
Liberian chicken gravy is a delicious African stew. A lot of oil is required to cook most African stews, but when it comes to this dish, you don't need so much.
3 lb chicken, cut into medium pieces
Salt to taste
Ground red or black pepper to taste
2 tablespoons chicken bouillon cube
2 medium-size onions, neatly chopped
4 fresh tomatoes
4 medium-size red bell pepper
5 cloves of garlic
½ cup basil and parsley
½ cup vegetable oil
2 tablespoons tomato paste
2 lb any type of dried fish steak of your choice, cleaned
Smoked paprika (optional)
1 teaspoon ginger powder
1 teaspoon cayenne pepper
2 medium-size habanero pepper, neatly chopped
1 pound large shrimp, cleaned
In a medium-size saucepan, boil the chicken with salt, pepper, some chopped onions, and 1 tablespoon of the chicken bouillon. Let them cook until tender—the cooking time varies according to the chicken.
Remove the chicken to a bowl, reserving the stock.
In a blender, purée the tomatoes, red bell pepper, onions, garlic, basil, and parsley.
Add ½ cup oil to a pot, then add the blended mixture followed by the tomato paste. Allow it to cook for about 15 minutes, stirring the pot frequently as the sauce simmers.f
15 minutes
Add the reserved chicken broth, then the chicken, dried fish, smoked paprika, ginger powder, cayenne pepper, and habanero pepper. Let simmer for about 10 minutes.
10 minutes
Add the shrimp and cook for about 5 minutes.
5 minutes
Adjust the stew with water, broth, and/or bouillon cubes if needed.
Enjoy with any complimentary dish of your choice.
- •It is not compulsory to use fish when preparing this stew.
- •You can use any variety of tomatoes such as canned tomatoes, fresh tomatoes, or Roma tomatoes.
- •Use any range of vegetables such as carrot, green beans.
- •You can also make use of extra spices such as curry powder, thyme, and bay leaves as desired.