Taste of Africa.

Taste of Africa.
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Pepper Water Chicken Stew

Pepper Water Chicken Stew

Pepper Water Chicken Stew


West African Pepper Water Chicken Stew

Learn how to cook super hot West African Pepper Water Chicken Stew an essential African food recipe.


Pepper Water Chicken Stew

Ingredients
3 pounds chicken 
1 pound cubed veal 
4 cups cold water
2 large onions, sliced
1 tablespoon butter
3 hot chili peppers
4 peppercorns
4 cloves
4 stalk celery, diced
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon black pepper
Juice of one lemon


Directions
Cut up the chicken and veal, add the cold water to them and place over a slow fire. Slice the onions and brown them in the butter. 

Add them and the peppercorns, cloves, chopped celery, and curry powder stirred to a smooth paste with a little water to the meat. 

Simmer together slowly until the chicken is tender. Remove the meat from the bones and cut it into small pieces. 

Put the bones into the kettle and simmer for another hour. Strain the liquid from the veal and bones and remove the fat. 

Add the salt, pepper, chicken, and the juice of the lemon. Return to the fire and cook for a few minutes. Serve with a tablespoonful or two of cooked rice in each soup dish.

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Simple Cooking Tips

Make sure your cooking work area has good lighting so you can safely see what you are cutting, seasoning and cooking.

Get comfortable with the recipe, read it all the way through. Always read and re-read your recipes before you start cooking.

Season and taste as you go. Always taste your food before seasoning.

Spices and herbs are essential to African food cooking and baking. Keep your spices away from sources of heat like the stove or lights. Herbs and spices can lose their flavor when exposed to humidity and heat.

Recipes are only a guideline so feel free to substitute items that you like.

When cooking with chili peppers, protect your hands and eyes by wearing rubber gloves. Or coat your hands in vegetable oil and wash them with soap and water immediately after handling.