Chef, writer and food‑justice activist Zoe Adjonyoh introduces readers to Nkrakra, a light yet flavorful Ghanaian chicken broth featured in her cookbook Zoe’s Ghana Kitchen. The dish is designed for low‑and‑slow cooking, making it ideal for tougher cuts of chicken while delivering a warm, soothing meal perfect for chilly days.
Ingredients
Chalé Sauce
- 7 oz canned tomatoes or 10 oz fresh tomatoes
- 1 roasted red bell pepper
- 1 tbsp tomato paste
- 1 small white onion, roughly diced
- 1‑inch piece fresh ginger, grated
- 1 small red Scotch bonnet chili (use half and de‑seed for milder heat, or substitute ½ tsp cayenne)
- ½ tsp dried chili flakes
- 2 garlic cloves (optional)
- Sea salt to taste
- 1 tsp extra‑hot madras curry powder
- ½ tsp extra‑hot chili powder
Nkrakra
- 8‑10 bone‑in, skinless chicken thighs (about 4½ lb)
- 3 tbsp sustainable red palm oil
- 1 onion, finely diced
- 10 sprigs fresh thyme
- 4‑5 guinea peppers, cracked open
- 1 tsp extra‑hot chili powder
- 1 Scotch bonnet pepper, pierced
- 3 garlic cloves, finely diced
- 2 tsp sea salt
- 10 oz chalé sauce
- 2½‑3½ cups good‑quality chicken stock
- Freshly ground black pepper
- 2 inches grated fresh ginger
- Optional vegetables: 8 oz white cabbage, sliced; 4 oz yam, peeled and diced; 2 medium carrots, peeled and diced
- Sprig of cilantro for garnish (optional)
Preparation
Blend all chalé sauce ingredients until smooth; set aside. Store any excess sauce in an airtight container in the refrigerator for up to three days or freeze for later use.
In a large, heavy‑based saucepan or Dutch oven, heat the red palm oil and add the chicken pieces, onion, thyme, guinea peppers, extra‑hot chili powder, garlic and 1 tsp sea salt. Cook over low heat, partially covered, until juices begin to surface.
Stir in the blended chalé sauce, cover, and simmer for about 30 minutes. Add the chicken stock, bring to a boil, then reduce heat and simmer gently for roughly one hour, or until the chicken is tender.
If desired, incorporate optional vegetables and continue cooking until they are soft, about 30 minutes. Remove thyme sprigs before serving.
Serving Suggestions
Serve Nkrakra in a traditional Ghanaian asanka pot alongside a ball of fufu, or present it in a large bowl garnished with fresh cilantro. A slice of lightly toasted sourdough bread makes a hearty accompaniment.
The recipe yields enough for four to six servings, with leftover sauce that can be stored for future meals.
About the Author
Zoe Adjonyoh is a writer, chef and food‑justice activist dedicated to popularizing African cuisine. She previously operated an online single‑origin spice shop and founded the platform Black Book. Excerpts are taken from her cookbook Zoe’s Ghana Kitchen (2021), used with permission of Voracious, an imprint of Little, Brown and Company.
Original reporting: Alexandria, VA News – WTOP News — read the source article.
