Entree: Sierra Leone – National Cuisine – Krio Stew (Tomato-based Creole meat stew with chicken or beef, peppers, onions, and aromatic seasonings.)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
40 min
Total
1 hr
Ingredients
- 3 lb (1.36 kg) bone-in chicken pieces, skin removed and cut into portions
- 3 tbsp (45 ml) vegetable oil or red palm oil
- 1 large onion, finely chopped
- 3 cloves (9 g) garlic, crushed
- 1 tbsp (15 g) fresh ginger, minced
- 3 tbsp (45 g) tomato paste
- 14 oz (400 g) canned crushed tomatoes
- 1–2 Scotch bonnet peppers, seeded and finely chopped, to taste
- 1 green bell pepper, chopped
- 1 tsp (5 g) dried thyme
- 1 bay leaf
- 2 cups (480 ml) chicken stock or water
- 1 tsp (5 g) bouillon powder or 1 bouillon cube
- 1 tbsp (15 ml) soy sauce or 1 tbsp (15 ml) dark fish sauce (optional for depth)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) fresh lime juice or 1 tbsp (15 ml) vinegar (optional)
- 2 tbsp (30 g) chopped fresh parsley or cilantro for garnish
Instructions
1. Season the chicken with salt and pepper. Heat the oil in a heavy pot over medium-high heat and brown the chicken pieces well on all sides in batches, about 6–8 minutes per batch. Remove and set aside.
2. In the same pot, reduce heat to medium and add the chopped onion. Sauté until soft and beginning to brown, about 6 minutes. Add garlic and ginger and cook 1 minute.
3. Stir in the tomato paste and cook 2–3 minutes to caramelize slightly, then add the crushed tomatoes, chopped Scotch bonnet, and green bell pepper. Simmer 5–7 minutes until the sauce thickens.
4. Return the browned chicken to the pot, add thyme, bay leaf, bouillon, soy or fish sauce if using, and pour in the chicken stock. Bring to a boil, then reduce to a gentle simmer.
5. Cover and cook 25–35 minutes until the chicken is cooked through and tender and the flavors have melded, stirring occasionally and adjusting liquid as needed.
6. Finish with lime juice or vinegar if using, adjust seasoning with salt and pepper, garnish with chopped parsley or cilantro, and serve hot over rice, gari, or boiled yams.
