Hkatenkwan: Ghanaian family stew

raditional African families are big. So when you cook something, you want to make sure that everyone is fed. Stews are perfect for that: you get your fill of protein, fats, carbs, fibre and vitamins in one pot. Ghanaian hkatenkwan is one of those family stews. It's rich, filling and very tasty.



I have checked the authenticity of this hkatenkwan recipe with my African neighbours, so here it goes:

1. Chop half a chicken or 700 g chicken breasts into medium-sized chunks.
2. Put the chicken, sliced ginger (5-cm piece) and half a peeled onion in Pot 1 and cover with cold water. For the veg(etari)an version, substitute chicken with 2 vegetable bouillon cubes and pre-soaked TVP (textured vegetable protein) of your choice. Bring to boil and let simmer 10 minutes to make nice aromatic broth.
   
3. In the meantime, in Pot 2 (make sure it's a large one), fry 2 tablespoonfuls tomato paste in 2 tablespoonfuls palm oil over low heat for a few minutes.
   
4. Add to Pot 2 one and half chopped onions, one or two chopped peppers and a tin of chopped tomatoes, stirring occasionally until the onions are clear.
   
5. Move the chicken and half the broth from Pot 1 to Pot 2.
6. Add one cup peanut butter and some salt to Pot 2. Stir to make sure that the peanut butter dissolves evenly.
   
7. Cook until it bubbles before stirring in 6-8 garden eggs cut in halves and 15-20 whole okras with butts chopped off.
   
8. Continue cooking until the vegetables are tender.
   
9. Add more broth as needed to maintain a thick, stew-like consistency.
10. It becomes even nicer the next day, when all the flavours have dissolved and mingled together, particularly if you use TVP for the vegan version.
    

If you have African (especially Nigerian) guests for dinner, make sure your hkatenkwan is fiery with peppers. Everyone will definitely be chuffed. Otherwise, suit your own taste. Serve over freshly cooked rice, with fried plantain, or with foufou.