“Pocket recipe” – Chicken stew

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A chicken stew, grilled the way we like it in West Africa, with the help of okra for the collector. This is an episode of Pocket recipea podcast from taste of the world.

For 4 people – Preparation and cooking 30 min


4 chicken legs – 1 onion – 1 clove of garlic – 1 bay leaf – 2 carrots – 8 potatoes – 3 fresh okra – 2 tablespoons of olive oil – a little butter – salt and pepper

Chicken stew recipe

Wash the vegetables and peel the potatoes without cutting them.

In a saucepan, heat 2 tablespoons of olive oil and brown the sliced ​​onions for 2 minutes then add the minced garlic. To brown.

Add the chicken legs, the ingredients (bay leaf, sliced ​​carrots and potatoes). Cover with water and bring to a boil.

Season with salt (not too much), pepper, cover and cook for 20 minutes over low heat.

Add the mashed okra, then cook for 6 minutes (the okra helps to bind the broth).

Eliminate the chicken legs.

In a pan, melt a little butter and brown the chicken legs strongly (this dye will bring the flavor of the grill). Adjust the seasoning of the broth. It’s ready, enjoy your meal!

Pocket recipe is a podcast proposed by RFI with the desire to use known African local products, or for the pleasure of discovering new, good products grown on the continent, destined for export, and which only require you to find a place in African kitchens.

These recipes are imagined by the Mauritanian cook Harouna sowrestaurateur and chef trainer for the Refugee food, in Paris. Each episode is a new pocket recipe easy to make, original, with that taste, which will delight your loved ones, your friends, your neighbors.

Pocket recipe is available for listening on all podcast platforms: Apple podcast, Spotify, Deezer, Castbox, Google podcasts or any other application that uses the RSS feed.

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Everyday cooks? Amateurs or enthusiasts? Do you have any products you can’t cook? Recipes to share? Contact us online to cook together!

Pocket recipe is an original podcast by taste of the world for RFI – Production: Clémence Denavit; Production and blending: Cécile Bonici.