Food bloggers are notoriously generous. Just recently, I experienced the generosity of one of my favorite food bloggers, Ozoz from Kitchen Butterfly. ( www.KitchenButterfly.com) I received a most delightful and generous box of goodies from the Netherlands.
Much of her food box has already been consumed by the family except for the seasonings which have been added to my pantry. I have taken note of her insistence that only Lion’s brand Curry and Thyme are used in her Nigerian home dishes and “NO other brand would do.” I have added her homemade spice blends for peppersoup and a blend of ginger, garlic, peanuts and chili pepper spices to be enjoyed in future dishes.
During our virtual exchanges, I teased Ozoz about living life without ever having experienced one of America’s favorite comfort foods, Macaroni and Cheese. She laughed, she responded and the conversation began. She is adventurous in the kitchen and her blog always reflects her commitment to the cultural experience of food. Ozoz is Nigerian born, educated in Britian and has made her home in the Netherlands. As a way to share with Ozoz my appreciation for her food package and to her culture, I am trying my hand, with with her assistance, at preparing a Nigerian Chicken Stew.
Chicken Stew is a traditional Nigerian meal that is simmered in a tomato based sauce blended with hot chili peppers and onions. This dish is a wonderful soul satisfying meal served over white rice and served with Dodo (fried plaintains). Our family enjoyed this meal for dinner and again the following day for lunch.
Thank you Ozoz!
Nigerian Chicken Stew
1 large chicken cut into 12 pieces
Fresh scotch bonnet chilies, to taste
1lb fresh tomatoes, chopped
4 large onions, chopped
2 cloves fresh garlic, minced
8 ounces tomato puree
1 teaspoon thyme
2 teaspoon partminger leaves (note: I used dried basil)
1 teaspoon curry powder
1-2 cups of chicken stock made with Maggi cubes (add as necessary to create a thick smooth sauce)
groundnut oil for frying (note: I used vegetable oil)
Note: Ozoz has been adding dry roasted crushed cumin seeds for additional flavor.
1. Season the chicken with salt and pepper. Set aside.
2. Blend in a processor half the onions, scotch bonnet chilis and chopped tomatoes
3. Heat a small amount of oil (1-2 tablespoons) in a pan. Add the remaining half of onions, thyme and curry powder. Stirring frequently until it is almost dry.
4. Add chicken pieces and brown.
5. Add the tomato puree, and the processed tomatoes, onions and peppers. Add chicken stock. Stir until well blended. Cook until sauce is reduced.
6. Simmer about 30-35 minutes.
Serve over hot rice.