Palm-oil Chop Recipe

Palm-Oil Chop is a traditional dish from Western Africa (one of many African palm oil dishes) that is prepared for big dinners and family celebrations. Part of the fun is letting diners add their choice of garnishes and accompaniments. Like many African recipes, it is very easy to adapt to whatever is on hand. 


Ingredients: 

• 300ml Palm oil 
• 1.2kg chicken cut into serving-sized pieces 
• 450g stewing beef, cut into bite-sized pieces 
• 1/2 tsp ground ginger tomatoes, chopped 
• 1 onion, finely chopped 
• 1 hot chilli, finely chopped 
• 12 okra, sliced 
• 1 green bell pepper, chopped 
• 200g dried prawns 
• 3 tbsp tomato paste 
• 1/2 tsp thyme salt, black pepper and cayenne pepper, to taste 

Procedure:

•  Heat the oil in a large pot or casserole over high heat. 
• Fry the chicken and beef until browned. Add the ginger as the meat is frying. 
• Set the meat aside once it has browned then fry the vegetables in the same pot. 
• Reduce to a simmer and cook for some 20 minutes. Once done, stir vigorously to partially mash the vegetables then add the prawns, tomato paste, thyme and spices. Stir to mix then add just enough water to form a smooth sauce then simmer for an additional five to ten minutes. 
• Add the chicken and meat and simmer for an additional 40 minutes or so, stirring regularly to prevent sticking. Ensure that the chicken is thoroughly cooked. 
• Serve on a bed of rice. Traditionally a plate of chop on a bed of rice is placed in the centre of the table. 

Alongside are served a mixture of garnishes which the diners can add to their plates as desired. These garnishes can include (but is not limited to) any of the following:

• hard-boiled eggs, halved (these are mandatory) 
• sliced boiled yam or sweet potato croutons sliced
•  fruit: eg banana, papaya, mango, pineapple, orange etc 
• shredded lettuce 
• parsley 
• chopped nuts 
• shredded coconut
•  sliced tomato 
• sliced onion (raw or fried) 
• sliced chillies 
• chopped parsley 
• fried plantains 
• chutney 
• African hot sauce 
• jar of pimenton (pickled, sliced, cayenne chillies)
•  sliced spring onions 

Note that this dish really does need palm oil. You could use canned palm soup base as a substitute (this is also known as Sauce Graine, Noix de Palme, or Cream of Palm Fruit). As a last resort you can use groundnut oil with paprika added to give it a red colour.