The other day I decided to throw a quick meal together for myself and cooked some chicken gravy with Eddoes, Cassava & Potatoes. In my house, this is a typical Saturday or weekend dish especially for a Liberian family. Our weekend meals might vary from dried rice w/ fried fish, pepper soup, palm butter or vegetables with gravy.
Eddoes are sometimes called the “potato of the tropics”. The eddo is also known as taro (root), dasheen, eddo or kale. Its barrel-shaped outside has inedible “hairy” skin. Inside its flesh can range from white to gray. Eddoes have a light crumbly texture with a slightly sweet flavor, somewhat like a potato. Like a potato, eddoes can be roasted, fried or boiled. After cooking they can be sliced, grated or mashed. Eddoes can replace the potato in many dishes. Also, when handling eddoes use protective rubber gloves, you may be allergic to the skin. The eddo is toxic in its raw form so always cook it before eating.
Also, Cassava is a nutty-flavored, starchy root vegetable or tuber. Native to Africa and South America, it’s a major source of calories and carbs for people in many countries. It is eaten mashed, added to stews, and used to make bread and chips. Cassava, also known as yuca, must be cooked before it’s eaten. When raw, cassava’s flesh is white; when cooked, it turns yellow, slightly translucent, and a little sweet and chewy.
The rest of the ingredients for this meal, can be easily purchased at your local grocery store. Liberian chicken gravy is a dish made for special occasions. This gravy can also be cooked with meat and seafood which has complex flavors that are spicy and delicious. It is often served with check rice, boiled or fried plantains and vegetables. Enjoy!
Chicken Gravy with Eddoes, Cassava & Potatoes
Ingredients
- 1 pack boneless chicken
- 3 eddoes
- 1 cassava root
- 2 sweet potatoes
- 2 cups sliced bell peppers
- 1 sliced small onions
- 2 tbsps tomato paste
- 1½ cups vegetable oil
- 1 habernos pepper or ground cayenne pepper (optional)
- 1 tsp chicken flavour bouillon or maggi cubes (2)
- black pepper
- pinch salt
- 2 cups water or chicken broth
Instructions
- Peel eddoes, rinse with water and place in a pot. Add water and a pinch of salt, bring to a boil until soften (test with a long toothpick or fork). Once cooked properly, set aside.
- Cleanse chicken, add to large bowl with a pinch of chicken flavor bouillon, black pepper, cayenne pepper, onions, dash of oil and Mirande for 20 mins.
- Preheat air fryer or oven to 360° degree, add seasoned chicken to grease baking pan and bake chicken for 30 mins or until thermometer reads 165°F fully cooked.
- As chicken is air frying/baking, rinse and slice bell peppers and onions.
- On medium heat, add vegetable oil to a saucepan, after few seconds to a minute, add sliced bell peppers, onions, maggi cubes, black pepper or cayenne pepper, a pinch of dried thyme.
- Add water/ chicken broth and tomato paste to gravy, stir evenly then cook for 25-30 mins until broil simmer and only gravy is left.
- Add fried chicken to gravy saucepan, stir evenly, cook for 5 mins and turn off heat.
- Using a serving plate, serve boiled eddoes, cassava, potatoes and chicken gravy spread on or at the side for a delicious meal.
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