This is a Ghanaian classic, in effect a jollof-type dish that’s made with gari (grated, fermented and dried cassava) rather than the more typical rice. This recipe uses green marinade seasoning, which though Caribbean in origin actually contains many of the flavours of Ghanaian cuisine and is becoming popular with the Ghanaian diaspora. Indeed, green seasoning can be used directly to flavour fish or chicken prior to frying.
Prep time: 20 minutes/Cook time: 60 minutes/Serves: 4
Ingredients:
10 skinned and boned chicken thighs, cut into 4 strips each
Garlic Powder
Onion Powder
Thyme
Ground Anise
1 tbsp Green Marinade (see next recipe)
Salt -tt
Chicken Seasoning – tt
1 Large red onion, Chopped
1 Habanero chilli, chopped
3 tbsp Tomato purée
750ml (3 cups) passata (Tomato Sauce)
750ml (3 cups) Chicken Stock
10 king pranws (giant Shrimp), peeled
120g (1 cup) Gari
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried thyme leaves
1 tbsp all-purpose seasoning
salt and freshly-ground black pepper
2 carrots, sliced
6 red cabbage leaves, cut into bite-sized pieces
6 white cabbage leaves, cut into bite-sized pieces
1/2 red bell pepper, cut into bite-sized pieces
1/2 yellow bell pepper, cut into bite-sized pieces
1/2 red onion, cut into bite-sized pieces
oil, for frying
Method:
Place the chicken in a pan and scatter over the garlic powder, onion powder, thyme leaves, green seasoning, all-purpose seasoning along with salt and black pepper, to taste. Stir well to combine then cover the pot and allow the chicken to cook in its own juices for 10 minutes. Stir everything, re-cover the pot and cook for about 10 minutes more, or until the chicken is tender. Remove the chicken with a slotted spoon and set aside.
Heat about 125ml (1/2 cup) oil in a wok. When the oil is hot add the chicken and fry for about 3 minutes, until nicely browned. Transfer to a plate and set aside. Add the onion to the same oil and fry for 2 minutes, until soft then add the chopped habanero and tomato puree. Stir well to combine then stir in the passata. Stir to mix, cover and cook for 10 minutes.
Now stir in the chicken stock (you can use the chicken cooking liquid made up to 750ml [3 cups] with water), stirring well to combine. Cover the pan and cook for 5 minutes. At this point add in 2 tbsp all-purpose seasoning, stirring until incorporated. Bring to a simmer over medium heat and cook for 8 minutes. At this point add the chicken back to the pot. Cover and simmer for 5 minutes. Take off the heat and set aside to cool slightly.
Peel your prawns, add to a bowl, season with 1 tsp all-purpose seasoning and set aside to marinate for 2 minutes
Heat a little oil in a pan, add the prawns and fry for a couple of minutes, until cooked and pink.
Put half the tomato and chicken mixture aside (you can freeze for later). Put the remaining sauce over medium heat, add the carrots and bring to a simmer. Cook for 2 minutes the add the cabbage, bell peppers and red onion. Stir well to coat the vegetables in the tomato sauce. Cook for 2 minutes more, until the vegetables are just soft.
Stir in the fried prawns and simmer gently as you prepare the gari.
Turn the gari into a bowl, add 2 tbsp water and mix to combine. Transfer half the stir-fried vegetable mixture to a plate then scatter the gari over the remaining vegetables in the pan. Stir well to combine so that all the gari grains are coated with the sauce and turn orange.
Turn the mixture into a serving plate and accompany with the stir-fried vegetables you removed from the pot earlier.
Your gari foto is ready.
