- 4 garlic cloves
- 2 thumb-sized pieces of ginger, skinned
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 4 medium onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 400g can palm nut concentrate (available from amazon.co.uk)
- 1kg chicken thighs, skinned if you like
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 400g can chopped tomatoes
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 2 scotch bonnet peppers
- 4 tbsp vegetable oil
- 8 okra fingers, trimmed, or 1 aubergine, chopped
Originally from Africa, okra is now widely used in cuisines such as Caribbean, Creole, Cajun and…
- white rice balls, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
Blend the garlic, ginger, onion in a blender, then add it to a medium pan along with half the palm fruit concentrate and the chicken. Cover with water, add ½ tsp salt, then bring to the boil and simmer for 20 mins.
Blend the tomatoes with the chilli in a blender or using a hand blender. Heat the oil in a separate pan and add the rest of the concentrate. Fry until golden brown, then add the tomatoes and 500ml of water. Simmer for 20 mins, or until the oil rises to the surface, stirring regularly.
Drain most of the water from the chicken, but keep a little in the pan – the final sauce should be quite soupy. Add the contents of the tomato pan to the chicken pan, skim off any excess oil, then add the okra or aubergine and cook for an additional 15 mins. Serve with white rice balls.