In West African cooking, palm oil is the queen of the kitchen. This meal celebrates the importance of palm oil to the cooking of this region in all its rich red smoky flavor.
You will need:
1kg of chicken thighs
6 firm fresh tomatoes
2 medium onions
a bunch of ntong (ask for pepper soup leave or nchiau in any African shop) or mint leaves (rinse and chopped)
4 fresh red chili (or less if you don’t want it too spicy)
quarter cup of palm oil
salt and I cube of maggi chicken
Wash the chicken and pat it dry, then put it in a cooking pot or pan.
Process (not blend) the pepper, half of one onion and the ntong, or mint leaves
And pour over the chicken. Season it with the salt and the maggi and set aside for about 30 minutes. Meanwhile, cut the tomatoes and the remaining onions into big chunks; put this in the pot and mix well. Drizzle the palm oil over the chicken, cover and bring to boil for about 20 minutes– turn the chicken gently with a wooden ladle every now and then to prevent it from burning. When ready, spoon onto a flat serving dish. Serve with steamed rice, yam, or potatoes