Country Chop

Helmut Owald: Here is a little bit unusual curry recipe, but it has tradition. It was born in West Africa, more precisely in Ghana, and despite the hot climate, it was the party dish of the German clique on Saturday lunchtime. You won’t find this dish imo in any recipe book. I made a note of it in 1975 and now I have dug it out again.

You can of course change the additions to your liking.

Recipe:

Cook the chicken in water, separate the meat from the bones. Roast the curry powder at medium or mild temperature in a frying pan without fat, not too dark, sauté the onions and tomatoes in a frying pan with a little light butter, extinguish with the chicken soup. Add the sautéed curry powder, cayenne pepper and salt to taste. Stir in the coconut milk and half of the kosko shreds, then pass through a sieve and squeeze out all the liquid. To the sauce, add chicken soup to taste until it reaches a consistency that is not too runny. It should not become a soup and should not melt on the plate!

Additions:

Briefly bubble the peanuts in the red skin in salted water, drain and dry on a baking sheet in the stove over medium heat. Grind half of the peanuts whole the other half into peanut grates with a kitchen utensil. Lightly toast half of the coconut flakes in a frying pan without fat. Turn the diced banana lightly in flour to the other side u

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