Pulse daily DIY recipe teaches prospective chefs how to prepare healthy, Ghanaian dishes in a simple way.
2 pounds chicken
1 pound washed chopped Kontomire leaves
1 1/2 cup ground Agushi (melon seed)
1 cup Palm oil
2 medium sized onions
1/2 onion (blended smooth)
10 - 12 medium sized tomatoes
15 - 20 kpakpo shito (green peppers)
1 tuber of yam
Remove chicken skin, cut into sizes and wash throughly.
Spice the chicken with blended onion, maggi cube, salt and black pepper and steam for 4 4-5 minutes.
Chop the onions and blend the tomatoes together with the pepper.
Pour the Agushi into a bowl and add about a teaspoon of salt to it, then pour in enough water to cover it and leave it to soak.
Wash kontomire and chop. Heat the palm oil in a pot and add onions.
Fry until the onions are soft, then add the tomatoes and cover. Simmer it all down till it starts to fry. Stir it for about 3 minutes then add the chicken pieces. Fry a little more until it starts to stick.
Stir gently then add the kontomire.
Stir it in, add the stock and leave it to simmer
Add the soaked Agushi, stir it in gently and leave it to simmer. After a few minutes, the agushi starts to clump in the sauce. Stirring too much will break up the clumps, so either stir gently or lift the pot and 'shake' it to move this around.
Simmer it on a very low heat for 10 to 5 minutes.