Entree: Gambia – Chere (Steamed millet dumplings served with a rich Gambian groundnut and tomato stew often made with chicken or fish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr

Additional 25 min

Total 1 hr 30 min

Ingredients

- 2 cups (240 g) millet flour
- 1 tsp (5 g) salt, divided
- 1 1/4 cups (300 ml) boiling water, plus extra if needed
- 6 bone-in chicken thighs, approx. 1.5 lb (680 g)
- 3 tbsp (45 ml) vegetable oil
- 2 medium onions, finely chopped (about 1 1/2 cups / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) minced fresh ginger
- 1 scotch bonnet or habanero pepper, whole or pierced (optional)
- 14 oz (400 g) canned diced tomatoes
- 1 cup (240 g) smooth peanut butter (unsweetened, natural)
- 3 cups (720 ml) chicken stock or water
- 1 tsp (4 g) sugar
- 4 cups (120 g) fresh spinach or chopped cassava leaves
- 2 tbsp (30 ml) lime or lemon juice
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) vegetable oil (for finishing, optional)

Instructions

1. Make the chere dumplings: in a large bowl combine 2 cups (240 g) millet flour and 1/2 tsp (2.5 g) salt. Stir in 1 1/4 cups (300 ml) boiling water gradually until a firm, pliable dough forms; if too dry, add water 1 tbsp (15 ml) at a time.
2. Shape the dough into 12–16 golf-ball–size dumplings and place them in a steamer lined with a clean cloth or parchment; steam over simmering water for 20–25 minutes until firm and cooked through. Keep warm.
3. Season chicken thighs with 1/2 tsp (2.5 g) salt and a pinch of pepper. Heat 3 tbsp (45 ml) vegetable oil in a large heavy pot over medium-high heat and brown chicken on both sides, 6–8 minutes; remove and set aside.
4. In the same pot, add chopped onions and sauté until translucent, about 6–8 minutes. Add minced garlic and ginger and cook 1–2 minutes until fragrant.
5. Stir in canned diced tomatoes, peanut butter, 3 cups (720 ml) chicken stock, pierced scotch bonnet if using, and 1 tsp (4 g) sugar. Whisk until peanut butter is fully incorporated and sauce is smooth.
6. Return browned chicken to the pot, bring to a simmer, cover and cook on low for 25–30 minutes until chicken is cooked through and sauce has thickened; stir occasionally and add water if sauce becomes too thick.
7. Remove scotch bonnet if used. Add chopped spinach and simmer 3–5 minutes until greens wilt. Taste and adjust seasoning with salt, pepper and 2 tbsp (30 ml) lime or lemon juice.
8. To serve, place 2–4 chere dumplings per plate and ladle hot groundnut-tomato stew with chicken over or alongside the dumplings. Drizzle with 2 tbsp (30 ml) oil if desired for shine and extra richness.