Palm-Oil Chop

red palm oil (or other cooking oil if canned palm soup base is used)

2 lbs chicken, cut into serving-sized or bite-sized pieces

1 lb beef for stew, cut into bite-sized pieces, (optional)

½ tsp ground ginger or ground cinnamon

2 lbs Vegetables: sweet green pepper (or bell pepper), tomatoes, chopped; onion, chile pepper, finely chopped; okra, sliced

1 cup shrimp or prawns (or dried shrimp or dried prawns)

3 tbsp tomato paste

1 cup canned palm soup base (optional if red palm oil is used)

½ tsp thyme

black pepper, cayenne pepper or red pepper, salt (to taste)

Heat the oil in a large pot or dutch oven over high heat. Fry the chicken and beef until browned on the outside. Add ginger (or cinnamon) as the meat is frying. (It might be best to fry the meat in two or three batches; meat browns best when the pieces are fried without touching one another.) Set the meat aside after it is browned.

Fry vegetables of your choice in the same pot, reduce heat and simmer for fifteen to twenty minutes. Stir vigorously to partially mash the vegetables.

Add shrimp or prawns, tomato paste, palm soup base, thyme, spices. Stir. Add enough water to make a smooth sauce while continuing to stir. Reduce heat. Simmer for an additional five to ten minutes.

Add the chicken and meat and simmer for an additional 30 minutes to an hour or more, stirring regularly. Make sure the chicken is thoroughly cooked. Some people prefer to remove some of the red oil which separates from the palm fruit as it cooked; if it is not removed it should be stirred into the sauce.

Serve with Rice and garnishes. Diners should get a plate of Chop over rice and should add garnishes (below) of their choice right on top.

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Palm-Oil Chop