Stew: Chicken vegetable sauce to the max!
Carrots (6 big pieces)
Kidney beans (150grams)
Sweet corn (150 grams)
Frankfurters (6 pieces)
Runner beans (250 grams)
Spring onions (3 pieces)
Onions (1 small size)
Red bell pepper (3 pieces)
Scotch bonnet (6 pieces)
Vegetable oil (¾ litre)
Irish potatoes (5-7 small pieces)
A handful of pumpkin leaves (optional)
Cabbage (1/2 small size)
Green pepper (1 big)
Chicken (1/2 kilo)
Vinegar (two table spoons)
Salt and seasoning cubes
- Add vinegar to a bowl of water.
- Wash all vegetables in the water.
- Grate the peppers (red bell pepper, green pepper and scotch bonnet) and onions.
- Shred the pumpkin leaves and the cucumber into thin slices.
- In a pot, wash the chicken, season it and cook for 20 minutes.
- In another pot, boil the potatoes for 20 minutes.
- Dice the carrots and the frankfurters into cubes.
- Rinse out the sweet corn and kidney beans. Leave to drain.
- Chop the runner beans and spring onions.
- Remove chicken from heat and cut into small pieces.
- Remove the potatoes from heat, peel them and cut them into cubes.
- Set a pot on fire and pour the oil into it. Pour in the chicken to fry.
- Let the chicken fry for a short while and pack it out.
- Pour the grated pepper into the oil, add the stock and leave for five minutes.
- Taste for salt or seasoning, make it a little spicier and add in the spring onions and runner beans.
- Keep stirring for three minutes; add the other vegetables in turns.
- Keep stirring and check for taste.
- Add the potatoes and chicken. Keep stirring for five minutes
- Serve with Rice or Pasta of your choice.
Our Cook: Oluwakemi Oyedepo is the Creative Director and Head Chef of The Kitchen Monster’s, a food service business she started while she was an undergraduate of Law at the Obafemi Awolowo University, Ile-Ife. Many years after, she remains driven with a passion to create meals beyond the ordinary, appealing not only to people’s hunger but their appreciation for beauty. The business is a flourishing one and Kemi has, through it, bagged awards for her entrepreneurial skills on the OAU campus as well as nominations across the country including the Exquisite Ladies of the Year Awards (ELOY) nomination for Food Designer of the Year. Her passion for cooking reflects on the excellent delivery of her craft (food). Apart from cooking, Kemi is a woman of many skills and she brings it together for the purpose of impacting lives. She writes to reach out to others and takes up talking engagements across the country. She is a lover of people, an advocate for freedom and an ambassador for excellent workmanship. She exhibits her culinary creations on Instagram via @thekitchenmonsters.