Recipes‎ > ‎Meat‎ > ‎

Chicken and Onions Stew


  • 1 chicken, cut into pieces
  • 3 large onions, preferably of 3 kinds, like one yellow, one white, and one red
  • 2 cloves of garlic
  • 1 hot red pepper
  • 1 sweet green pepper
  • 2 good handfulls of whole okra, stem ends trimmed
  • 2 crumbled Maggi cubes or 1 teaspoon Vegeta or 1 cup of chopped mushrooms soaked in 1/8 cup vinegar, depending on how natural you like your glutamates
  • 1 heaping teaspoon (about a 1 cm section) finely chopped ginger
  • 1 teaspoon cumin powder
  • 1/8 teaspoon celery seed
  • a pinch of clove
  • a pinch of nutmeg
  • 1 teaspoon gray salt
  • 2 tablespoons palm oil, ghee, or animal fat


  1. Mix the salt, cumin, celery seed, nutmeg, cinnamon, clove, and ginger together, and rub them into the chicken as well as possible.
  2. Heat the oil in the bottom of a pot, and sear the chicken until it is almost going to brown.
  3. Add the onions and peppers, and sweat them until the onions are almost clear.
  4. Then add the okra, and toss it so that it gets a bit of direct cooking.
  5. Then add the garlic, and toss it a bit.
  6. Add enough water to cover everything plus a couple of centimeters.
  7. Cover, and bring it to a boil on high heat.
  8. When it's boiling well, stir, and turn the heat down to low.
  9. Let it simmer for an hour and a half to two hours, or until the chicken and okra are as tender as you'd like.