Ingredients

• 3 lbs chicken (pieces (legs thighs, or a mix—skin on or off, up to you))
• 1/4 cup palm oil (red (sometimes labeled just “palm oil”))
• 1 onion (chopped)
• 4 cloves garlic (minced)
• 2 cups tomatoes (fresh diced (about 3-4 medium tomatoes))
• 1 cup pumpkin (or butternut squash, peeled and cubed)
• 1 cup eggplant (chopped)
• 1 cup okra (sliced (fresh or thawed from frozen))
• 2 cups chicken broth
• 1 tbsp lemon juice ((freshly squeezed is best))
• 2 fresh chili peppers (finely chopped (adjust to your heat tolerance))
• 1 tsp chili powder
• 1/4 tsp salt (to taste)
• Optional for serving: funge (cassava dough, rice, or crusty bread)
• Optional garnish: fresh herbs like parsley or basil

Directions

• Start by marinating the chicken. Mix lemon juice, crushed garlic, salt, and chili powder, then rub it all over the chicken. Let it sit at least an hour—overnight is even better if you’ve got the time.
• Heat the red palm oil in a Dutch oven or heavy pot over medium. Brown the chicken pieces on all sides—don’t crowd the pan, so work in batches if you need to. This step locks in flavor.
• Once the chicken’s browned, toss in the chopped onion and the rest of the garlic. Cook until the onion softens and turns translucent, about 5 minutes.
• Add the chili pepper (leave it whole if you want less heat, chopped for more), and the diced tomatoes. Stir and let it cook for another 5 minutes so the flavors start to meld.
• Next, add the squash or pumpkin, and pour in the chicken broth. Bring it all to a boil, then lower the heat and simmer until the squash is tender—usually around 15 minutes.
• Finally, stir in the okra. Let it cook about 5 minutes more, just until the okra’s soft but not falling apart. Serve the stew hot, maybe topped with some fresh herbs if you’re feeling fancy.

Photos