Palm-oil Chop Recipe

Origin: West Africa      Period: Traditional

Ingredients:

300ml Palm oil
1.2kg chicken cut into serving-sized pieces
450g stewing beef, cut into bite-sized pieces
1/2 tsp ground ginger
tomatoes, chopped
1 onion, finely chopped
1 hot chilli, finely chopped
12 okra, sliced
1 green bell pepper, chopped
200g dried prawns
3 tbsp tomato paste
1/2 tsp thyme
salt, black pepper and cayenne pepper, to taste

Palm-oil Chop Preparation:

Method:

Heat the oil in a large pot or casserole over high heat. Fry the chicken and beef until browned. Add the ginger as the meat is frying. Set the meat aside once it has browned then fry the vegetables in the same pot. Reduce to a simmer and cook for some 20 minutes. Once done, stir vigourously to partially mash the vegetables then add the prawns, tomato paste, thyme and spices. Stir to mix then add just enough water to form a smooth sauce then simmer for an additional five to ten minutes.

Add the chicken and meat and simmer for an additional 40 minutes or so, stirring regularly to prevent sticking. Ensure that the chicken is thoroughly cooked. Serve on a bed of rice. Traditionally a plate of chop on a bed of rice is placed in the centre of the table. Alongside are served a mixture of garnishes which the diners can add to their plates as desired. These garnishes can include (but is not limited to) any of the following:

• hard-boiled eggs, halved (these are mandatory)
• sliced boiled yam or sweet potato
• croutons
• sliced fruit: eg banana, papaya, mango, pineapple, orange etc
• shredded lettuce
• parsley
• chopped nuts
• shredded coconut
• sliced tomato
• sliced onion (raw or fried)
• sliced chillies
• chopped parsley
• fried plantains
• chutney
• African hot sauce
• jar of pimenton (pickled, sliced, cayenne chillies)
• sliced spring onions

Note that this dish really does need palm oil. You could use canned palm soup base as a substitute (this is also known as Sauce Graine, Noix de Palme, or Cream of Palm Fruit). As a last resort you can use groundnut oil with paprika added to give it a red colour.

Read: Recipe Articles and Reviews

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