West African Lemony Chicken Okra Soup Food

CHICKEN STEW WITH OKRA

Steps:

• Arrange chicken in 1 layer on a tray, then sprinkle with salt and let stand at room temperature 30 minutes.
• While chicken stands, pulse tomatoes with their juice in a food processor until finely chopped.
• Stir water into tomato paste in a small bowl until smooth.
• Pat chicken dry. Heat oil in a 10- to 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, without crowding, in 3 or 4 batches, turning over occasionally, until golden, about 6 minutes per batch. Transfer with tongs as browned to a 6- to 7-quart heavy pot. Pour off all but 2 tablespoons fat from skillet, then add onion and cook over moderate heat, stirring occasionally, until edges are golden, 2 to 3 minutes.
• Add onion, chopped tomatoes, tomato paste mixture, garlic paste, and cayenne to chicken in pot.
• Whisk together peanut butter and 1 cup broth in a bowl until smooth, then add to chicken along with remaining 3/4 cup broth, stirring to combine well (chicken will not be completely covered with liquid). Bring to a boil, uncovered, then reduce heat and simmer, covered, stirring occasionally (to prevent sticking), until chicken is very tender, 25 to 30 minutes.
• Peel sweet potato and cut into 1-inch chunks. Stir into stew along with okra, then simmer, covered, until potato is tender but not falling apart, 10 to 12 minutes.

AFRICAN OKRA SOUP

Steps:

• Trim off both ends of okra pods.
• Slice 1/4 inch thick.
• Carefully place the tomatoes into a small pot of boiling water for about 30-45 seconds. Remove from water and peel off skin.
• Slice tomatoes in half and scoop out the runny insides, discard this part. Coarsely chop the fleshy part of the tomatoes.
• Dice the bacon and fry until crisp. Remove to papertowels. Save grease.
• Place all ingredients into a saucepan and bring to a boil.
• Reduce the heat and simmer for about 15 minutes, or until the okra is just tender.
• *1-2 Tbl. bacon grease can (and should)be added to enhance the soup's flavor.
• **The lemon can be thickly sliced and cooked right in the pot of soup, or it can be zested and halved and the fresh juice can be squeezed over each portion when served to taste, and garnished with the zest.