African Cauldron

Procedure:

1. 1. Add the rest of the oil to the chicken stock, add all the spices, let them froth, let the spices flourish, add the onion, which we fry
3.) to the juicier ones; which release water, which slows down the roasting, but after a while it evaporates and the roasting process continues (when we add a new batch of Vegetable Recipes, we also increase the heat source under the pot, but after a while we lower the temperature again to prevent the Vegetable Recipes from sticking
4. Once all the Vegetable Recipes are slightly browned, add the wine, when the wine starts to boil, add the tomato paste, lemon juice and the sautéed chicken with garlic and ginger
5. Pour the broth over the dish and let it bubble slowly under the lid for about 2 hours on very low heat, the mixture will gradually release the juices in which the chicken will slowly simmer
6. Before serving, season the dish with salt and pepper, serve with steamed rice or boiled potatoes, garnish with chopped parsley.

Recommendation:

The ingredients can be varied and adapted to the state of the fridge, only the preparation procedure should be maintained! For some recipes, the meat or seafood is pan-fried separately.

Note:

This recipe is a more elaborate counterpart to the African GUMBO recipe. The well-known Creole recipe for a spicy dish of okra and other Vegetable Recipes exists in many variations, yet two things remain the same, namely that it is always a thick vegetable soup (sometimes with chicken or seafood) that is served as a main course usually with rice. The origins of the recipe are not entirely clear, with some sources claiming that it originated in South Louisiana, where the ingredients and cooking practices of a number of cultures, including French, Spanish, German, West African and Choctaw, mix, but it is more likely that African slaves or immigrants brought the recipe to America.