Since 2007
Super Hot Pepper Water Stew
Learn to Make West African Super Hot Pepper Water Stew
Making the super hot West African Pepper Water Chicken Stew is essential African food cooking. Pepper water stew is a fiery stew filled with meats and veggies. This is an African recipe you should always have on hand for family and friends who love flaming hot stews.
Super Hot Pepper Water Stew
Ingredients
2 pounds cut up stew chicken
1 pound cubed veal
4 cups cold water
2 large onions, sliced
1 tablespoon butter
3 hot chili peppers
1/2 teaspoon ground cloves
4 stalks celery, diced
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon black pepper
Juice of one lemon
Directions
Cut up the chicken and veal, add the cold water to them, and place over a slow fire. Slice the onions and brown them in the butter. Add them and the peppercorns, cloves, chopped celery, and curry powder stirred to a smooth paste with a little water to the meat.
Simmer together slowly until the chicken is tender. Remove the meat from the bones and cut it into small pieces. Put the bones into the kettle and simmer for another hour.
Strain the liquid from the veal and bones and remove the fat. Add the salt, pepper, chicken, and the juice of the lemon. Return to the fire and cook for a few minutes. Serve with a tablespoonful or two of cooked rice in each soup dish.
Making the super hot West African Pepper Water Chicken Stew is essential African food cooking. Pepper water stew is a fiery stew filled with meats and veggies. This is an African recipe you should always have on hand for family and friends who love flaming hot stews.
Super Hot Pepper Water Stew
Ingredients
2 pounds cut up stew chicken
1 pound cubed veal
4 cups cold water
2 large onions, sliced
1 tablespoon butter
3 hot chili peppers
1/2 teaspoon ground cloves
4 stalks celery, diced
1 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon black pepper
Juice of one lemon
Directions
Cut up the chicken and veal, add the cold water to them, and place over a slow fire. Slice the onions and brown them in the butter. Add them and the peppercorns, cloves, chopped celery, and curry powder stirred to a smooth paste with a little water to the meat.
Simmer together slowly until the chicken is tender. Remove the meat from the bones and cut it into small pieces. Put the bones into the kettle and simmer for another hour.
Strain the liquid from the veal and bones and remove the fat. Add the salt, pepper, chicken, and the juice of the lemon. Return to the fire and cook for a few minutes. Serve with a tablespoonful or two of cooked rice in each soup dish.
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