Africa: Liberia: Liberian Chicken Gravy with Eddoes, Cassava & Potatoes

Liberian chicken gravy with eddoes, cassava and potatoes is a dish made for special occasions. This gravy can also be cooked with meat and seafood which has complex flavors that are spicy and delicious.

INGREDIENTS:

1 pack boneless chicken

3 eddoes

1 cassava root

2 sweet potatoes

2 cups sliced bell peppers

1 sliced small onions

2 tbsps tomato paste

1½ cups vegetable oil

1 habernos pepper or ground cayenne pepper (optional)

1 tsp chicken flavour bouillon or maggi cubes (2)

black pepper

pinch salt

2 cups water or chicken broth

INSTRUCTIONS:

Peel eddoes, rinse with water and place in a pot. Add water and a pinch of salt, bring to a boil until soften (test with a long toothpick or fork). Once cooked properly, set aside.

Cleanse chicken, add to large bowl with a pinch of chicken flavor bouillon, black pepper, cayenne pepper, onions, dash of oil and Mirande for 20 mins.

Preheat air fryer or oven to 360° degree, add seasoned chicken to grease baking pan and bake

chicken for 30 mins or until thermometer reads 165°F fully cooked.

As chicken is air frying/baking, rinse and slice bell peppers and onions.

On medium heat, add vegetable oil to a saucepan, after few seconds to a minute, add sliced bell peppers, onions, maggi cubes, black pepper or cayenne pepper, a pinch of dried thyme.

Add water/ chicken broth and tomato paste to gravy, stir evenly then cook for 25-30 mins until broil simmer and only gravy is left.

Add fried chicken to gravy saucepan, stir evenly, cook for 5 mins and turn off heat.

Using a serving plate, serve boiled eddoes, cassava, potatoes and chicken gravy spread on or at the side for a delicious meal.