WEST AFRICAN CHICKEN SOUP | FoodiBase

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WEST AFRICAN CHICKEN SOUP

Nutrition Info Per Serving


Energy 1,245.17 Cal Protein 64.06 g
Lipid 98.50 g Carbohydrate 34.54 g
Fiber 3.62 g Sugar 0.99 g


Ingredients List of WEST AFRICAN CHICKEN SOUP

Grocery List
Quantity Units Ingredients Notes
3.00 lb CHICKEN Neck reserved
3.50 Quart WATER
25.00 gm ONIONS half quartered, half sliced
50.00 gm CARROTS half chopped, half sliced
30.00 gm CELERY about 4 ribs, chopped and sliced
5.00 gm GARLIC 1 clove, smashed with peel
1.00 tsp BLACK PEPPER Corns
2.00 gm BAY LEAF 1 large leaf
20.00 gm PARSLEY 6 Sprigs approx.
5.00 gm THYME 2 Sprigs approx.
0.00 SALT Kosher
0.25 cup VEG OIL READ
2.00 tbsp GINGER Minced
10.00 gm TOMATOES cut into 1/2 inch pieces
2.00 tbsp CURRY POWDER
1.00 tbsp TOMATO PASTE
1.00 cup COCONUT MILK
0.00 BANANAS 1 Green Banana, cut into pieces
2.00 tbsp CORIANDER (CILANTRO) Chopped

WEST AFRICAN CHICKEN SOUP Tags: Regional Traditional

chefgabagiba Date: January 1, 2017
Region: AFRICA
Cuisine: Western Africa
Type: White Meat
Course: Starters

Prep Time

30 Mins

Cooking Time

180 Mins

Servings

6 servings


Introduction of WEST AFRICAN CHICKEN SOUP


West African Chicken Soup is a rich and hearty soup, which when served with white rice is as good as a meal.

Preparation Steps of WEST AFRICAN CHICKEN SOUP


Preparation of West African Chicken Soup:


1.In a stockpot, combine the chicken and neck with the water, quartered onion, chopped carrots and celery, garlic, peppercorns, bay leaf, parsley springs and thyme sprigs and bring to a boil. Cover partially and simmer over low heat for 30 minutes. Transfer the chicken to a plate. Discard the skin. Pull the meat off the bones, cut it into 1/2-inch pieces and refrigerate.

2.Return the bones to the pot, partially cover and simmer for 1 hour, until the broth is richly flavored. Strain the broth into a clean heat proof bowl and rinse out the pot. Return the broth to the pot and boil over moderate heat until reduced to 8 cups, about 30 minutes. Season with salt.

3.In a large saucepan, heat the vegetable oil. Add the sliced onion, ginger, tomatoes, curry powder and tomato paste and cook over moderate heat, stirring, until softened, about 7 minutes. Stir in the broth, coconut milk and banana and bring to a boil. Season with salt and cook over moderate heat until the banana is very tender, about 30 minutes. Add the chopped chicken and cilantro and simmer until just heated through. Ladle into bowls and serve.


Note

Serve with White Rice.


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