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Sunday, November 4, 2012

Dandelion Stew

 Dandelion Stew


Dandelion (about 2 cups full when boiled and mashed)
1 pound ckicken (already steamed)
6 - 8 large tomatoes
2 onions
2 tablespoons cooking oil
10 -12 Kpakpo shito (hot green peppers)
1 cup chicken stock
1 Maggi cube

Start off by plucking the dandelion leaves off the main stalk, then washing them. Then boil them in about 2 cups of water until the leaves turn darker and are soft. I know it might be tricky to guage how much raw dandelion you will need .... but you can never have too much. If it is way more, just freeze the rest for another time.

Drain off the water and then in an Asanka (or mortar) mash the leaves into a pulp. Do not use the blender, it will make it too smooth. You want to have a bit of texture in your stew. Mash half the peppers into it.

Chop the tomatoes ...

... and the onions.

Heat up the cooking oil and start frying the onions. Fry them until they turn translucent.

Add the diced tomatoes and fry until dry and the tomatoes are soft. Dont let it burn, you do not want that bitter aftertaste in your stew.

 If your chicken/stock is already steamed but frozen like mine was, you might want to defrost and heat it before you use it, just so it doesn't affect your cooking time and speed.

Add the ckicken stock and let it simmer down a little.

Now add the dandelion ...

... as well as the rest of the peppers.

Put in the chicken, lower the heat. Check yoursalt and add the maggi cube and some salt if necessary. Simmer for about 5 - 7 minutes until it thickens

Enjoy this with Rice, Yam, Plantain etc

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