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West African Chicken Soup/Stew
Recipe By : cici@nature.berkeley.edu (Cici)
Serving Size : 1 Preparation Time :0:00
Categories : Soups & Stews African
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds chicken -- cut up
1 onion -- chopped
1 pound mushrooms -- chopped
1 bunch collard greens -- or spinach or other
6 ounces tomato paste
West African Red Pepper
salt
Stem and chop greens.
Put chicken, onion and mushrooms in soup pot. Add enough water to just
barely cover ingredients. Turn on medium-high heat. Cover and cook while
you're washing and chopping the greens, about 10 minutes. Add salt, red
pepper and tomato paste. Boil for about another 5 or 10 minutes. Add
greens and replace lid, steaming greens and stirring them in. Variations:
sometimes we add some exotic ingredients like smoked fish and/or ground
egusi (which is a kind of melon seed), but it's perfectly tasty without
these additions. This is traditionally served with "fufu" which is a
doughy starch made variously from gari (roasted, fermented, ground
cassava), or from semolina flour or from various combinations of bisquick,
potato budds, potato starch, etc. It's also good over rice.
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