Dandelion Stew
Ingredients:
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
Salt
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.
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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ReplyDeleteThe asanka instruction is the detail worth keeping: mashing the leaves instead of blending them to a smooth puree is what leaves texture in the stew, and working half the kpakpo shito into the mash stages the heat rather than dumping it all at once. Defrosting the already-steamed chicken before it meets the stock is the sort of small step that quietly protects the 5 to 7 minute simmer at the end. Our team works on My Hotel Lobby AI, a two-photo video tool, so this is purely a kitchen read for us.
ReplyDeleteFrying the diced tomatoes until dry before adding stock is framed as the safeguard against the bitter aftertaste, which makes the timing of that step more important than the ingredient list suggests. The note that you can never have too much raw dandelion, and that leftovers can be frozen, quietly solves the guessing problem the post admits to with the 2-cup estimate. Checking salt before adding the Maggi cube is another small sequencing detail that keeps the final simmer from being over-seasoned.
ReplyDeleteThe dandelion step is judged by colour and feel rather than a clock: leaves boiled in about two cups of water until they darken and soften. That reliance on visual cues instead of timings suits a recipe which also assumes the chicken has already been steamed, and may still be frozen, before it goes back into the pot. Our team builds Echoryte, a transcription workspace for audio and video.
ReplyDelete