Grilled Fish Parcels in Banana Leaves
24. Juni 2025
Spicy Yam and Peanut Stew – Creamy Nigerian Comfort in 80 Minutes
7. November 2025Easy
15 minutes
30 minutes
4 servings
Description
Instructions
- Perfectly Browning the Chicken: Heat the vegetable oil in a large pot or deep pan over medium heat. Add the diced chicken pieces, ensuring they aren't overcrowded so they sear and don't steam. Fry until golden brown and crispy on all sides. This step is crucial for flavor, as the Maillard reaction creates wonderful roasted notes. Remove the browned chicken from the pot and set it aside.
- Sweating the Vegetables Add the chopped red onion and bell pepper strips to the hot pot. The oil is now infused with chicken flavor – perfect for releasing the vegetables' aromas. Sauté for 5-7 minutes, stirring occasionally, until the onions are translucent and the peppers are soft and slightly charred. You will notice a sweet, pleasant fragrance.
- Creating the Flavor Base: Now, add the crushed garlic, grated ginger, and finely chopped Scotch Bonnet chili. Caution: The chili is very hot. Use gloves and wash your hands thoroughly afterward. Sauté this mixture for another 1-2 minutes until the aroma of garlic and ginger becomes intense and irresistible. Be careful not to burn them by keeping the heat at a moderate level.
- "Activating" the Spices: It's time for the dry spices: sprinkle the curry powder and thyme over the vegetables. Stir everything well and "toast" the spices for about one minute in the hot oil. This brief process unlocks the full aroma of the spices, making them much more intense and complex in flavor.
- Creating the Creamy Sauce Slowly pour the full-fat coconut milk into the pot. Add the crumbled stock cube. Stir well with a wooden spoon until a smooth, creamy sauce forms and the stock cube has completely dissolved. The white coconut milk immediately blends with the spices, taking on a beautiful golden-yellow color.
- Bringing It All Together and Simmering Bring the sauce to a gentle simmer while stirring. Then, reduce the heat slightly. Season the sauce with sea salt and black pepper. Return the browned chicken to the pot and stir to coat it completely in the delicious sauce.
- Adding the Plantains Now, carefully place the thick slices of ripe plantain into the sauce. Try not to crush them or stir them in too vigorously, as they can become very soft. They should largely rest on the surface of the sauce.
- This is the list itemThe Final Cook Cover the pot with a lid and let the curry simmer gently over low heat for 15-20 minutes. During this time, the plantains will become wonderfully soft and absorbent, taking on the flavor of the sauce, and the sauce will thicken slightly. It should be creamy and not too runny.
- Adding the Fresh Accent: Remove the pot from the heat. Now for the magic moment: stir in the fresh juice of one whole lime and the chopped coriander. The citrus aroma of the lime cuts through the creaminess of the coconut milk, brightens all the flavor notes, and gives the curry a wonderful freshness.
- Serving and Enjoying Serve this tropical wonder hot, ideally with fluffy, steaming white rice that perfectly soaks up the delicious sauce.
🍌 The Perfect Plantain:
It's essential to use ripe, sweet plantains (yellow with black spots). Their natural sweetness is the cornerstone of the dish, creating an unparalleled balance with the chili's heat and the curry's spice. Unripe, green plantains are too starchy and not sweet enough for this recipe.
🔥 Controlling the Heat:
The Scotch Bonnet chili is extremely potent! For a milder curry, remove the seeds and membranes before chopping, or substitute it with a milder chili. For full fiery power, chop it whole, including the seeds. Be sure to wash your hands thoroughly afterward!
💡 Flavor Boosters (as in original tip):
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Depth & Umami: Toast 1 tbsp of tomato paste with the spices for 1 minute in Step 4.
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Extra Freshness: Add a handful of chopped fresh basil along with the coriander.
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Textural Crunch: Sprinkle roasted peanuts or cashews over the curry just before serving.
Ingredients
- 🍌 4 ripe plantains (yellow with black spots), cut into thick slices
- 🥥 400ml full-fat coconut milk
- 🐔 500g chicken breast, diced (or large prawns as an alternative)
- 🧅 1 large red onion, chopped
- 🌶️ 2 red bell peppers (Tatashe), sliced
- 🌶️ 1 Scotch Bonnet chili, finely chopped (use with caution!)
- 🧄 4 garlic cloves, crushed
- 🫚 1 tbsp fresh ginger, grated
- 🌿 2 tsp curry powder (Nigerian style, if possible)
- 🌿 1 tsp dried thyme
- 🧂 1 1/2 tsp sea salt
- ⚫ 1/2 tsp black pepper
- 🧊 1 stock cube (chicken or vegetable), crumbled
- 🫒 3 tbsp vegetable oil
- 🌿 1/4 cup fresh coriander, chopped
- 🍋 Juice of 1 lime
About us
Dive into the unique world of African flavors with Nana! From traditional family recipes to modern creations, Nana brings the diversity and magic of the African continent straight to your kitchen. Get inspired, try authentic and creative dishes, and discover the heartfelt soul of African cuisine on your plate.
