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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Preparation Time

  Cooking Time - 100 minutes, Preparation Time - 10 minutes

• Source

  All Recipes

| 1. Soak the chicken in 2 cups water and lemon juice in a large bowl for 10 minutes. Drain. | 2. Place the onion, with no fat, in a large Dutch oven or heavy pot over medium-high heat. Cook and stir until very dark, about 20 minutes. Stir in the butter, cayenne pepper, paprika, black pepper, and ginger, then stir in 1 more cup of water. Add the drained chicken, stirring until well-blended. Cover and reduce heat to low. Simmer until the chicken is tender, about 1 hour. If a thicker stew is desired, whisk flour with 2 tablespoons of water, and stir into the pot; allow to simmer until thickened, about 2 minutes. Stir in eggs; cook and stir until heated through, about 10 minutes more. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken	1		cut	-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
bermuda onion	3	cups	chopped	-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
ginger	1/4	teaspoon	ground	0.4	0.0888	0.0091	0.0038
water	1	cup		0.0	0.0	0.0	0.0
purpose flour	2	tablespoons		-	-	-	-
water	2	tablespoons		0.0	0.0	0.0	0.0
hard egg	8		peeled boiled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.