Many African spices and spice blends will taste fuller and more complex if they are bloomed, or briefly cooked in oil.
Blooming spices does not have to be complicated, it is as simple as heating the spices in oil a few seconds ahead of the other ingredients in your dish. Blooming spices is the secret to making African food recipes pop. If you're not taking this crucial step by blooming your spices, you are missing a mass amount of flavor.
|Selling vegetables for stew in Uganda|
How to Unlock the Flavor of Herbs and Spices in Chicken Groundnut Stew
2 large chicken breasts, chopped
1 medium sliced onion
1 medium chopped green pepper
1 cup smooth peanut butter
3 cups chicken broth
2 cups baby carrots
1 teaspoon salt
1 teaspoon red pepper flake
2 tablespoons curry powder
1 tablespoon tomato paste
Salt to taste
Boil chopped chicken in 2 1/2 cups of chicken broth in a large pot for 10 minutes. Heat oil over medium heat; add curry powder and bloom (fry) for 1 minute. Add onion, chopped pepper, carrots, tomato paste, salt, pepper flakes, and chicken broth. Cook for 10 minutes. Add remaining broth to peanut butter and mix well. Add peanut butter to remaining ingredients and simmer for 10 minutes. Serve over brown rice.