This recipe from Guinea is quite easy to prepare as I think the ingredients are universally easy to find. It is also nothing special, but could probably bring some small change to your dining table today ….
For: 5 servings
- 1 kg chicken ((here chicken wings used))
- 1 kg Cooked big white beans ((2 800g cans each with drained weight of 480g used here))
- 4 big onions
- 4 Maggi boullion cubes
- salt to taste
- pepper to taste
- 4 tablespoons tomato puree (heaped)
- Fry the chicken in oil for a couple of minutes until it browns. It might need working on a few pieces at a time.
- In the mean time chop the onions
- Remove excess oil from pan after all is done and add hot water to about the level of the chicken in the pan and bring this to the boil
- Add onions, Maggi bouillon cubes, tomato puree, stir well and let this simmer, covered for about 10 minutes.
- Drain the canned big white beans and add them. Add salt & pepper. Carefully stir to mix well. Cover. Add some little water if this gets too thick
- Let this cook on low heat for about 10 minutes, which should do.
I was told one could also add fish, like 2, 3 cans of tuna (each about 180g drained weight fillet). In Guinea, fresh white beans and local fresh fish fillets are used. Serve with rice, potatoes, ugali, etc or with fresh hot, soft, juicy chapati like in this case.
N.B.: A “real” African chicken might require considerably more time, especially during the frying phase, to get almost cooked!