Liberian Palm Oil Stew
Liberian palm oil stew is a one-pot dish of chicken, fish and vegetables cooked in a full cup of red palm oil. The oil is the point here, giving the broth a deep orange-red color and a savory, slightly earthy flavor that no other fat quite matches. Okra and eggplant go in at the end so they stay tender, and a Scotch bonnet adds heat if you want it. Serve it over rice or with fufu.
Instructions
Heat the palm oil in a large pot over medium heat.
Add the onion and garlic and sauté until the onion turns translucent and the pot smells fragrant.
Stir in the green and red bell peppers and the Scotch bonnet, if you are using it. Cook for a few minutes, until the peppers begin to soften.
Add the chicken pieces and cook, turning them, until they are lightly browned on all sides.
Pour in the chicken broth and bring it to a simmer. Cover the pot and cook for about 20 to 25 minutes, until the chicken is tender and cooked through.
Nestle the fish steaks or fillets into the stew and simmer for 5 to 10 minutes, until the fish is cooked through.
Add the okra and eggplant and simmer for another 5 to 7 minutes, until both are tender.
Season with salt and black pepper, tasting as you go and adjusting to your liking.
Take the pot off the heat and let the stew rest for a few minutes before serving with rice or fufu.
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