Dongo-dongo Stew with a Northeastern American Twist

Ingredients

In this adapted version, we incorporate Northeastern American ingredients and cooking techniques to enhance the original Dongo-dongo stew. We add sweet corn and potatoes to provide a heartier texture, and substitute collard greens for the traditional spinach to give the stew a more robust flavor. Additionally, we use a combination of African and American spices to create a harmonious blend of flavors that will appeal to both palates. We alse have the original recipe for Dongo-dongo, so you can check it out.

• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (150g) sweet corn kernels 1 cup (150g) sweet corn kernels
• 2 medium potatoes, peeled and diced 2 medium potatoes, peeled and diced
• 2 cups (60g) collard greens, chopped 2 cups (60g) collard greens, chopped
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon thyme 1 teaspoon thyme
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper 1/4 teaspoon cayenne pepper
• 1 pound (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces 1 pound (450g) chicken thighs, boneless and skinless, cut into bite-sized pieces
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 6g
• Protein: 30g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
2. 2.
   Add the diced red and green bell peppers, along with the jalapeno pepper, and cook for an additional 3-4 minutes until the peppers soften.
3. 3.
   Pour in the diced tomatoes, vegetable broth, and water. Stir well to combine.
4. 4.
   Add the sweet corn, diced potatoes, and chopped collard greens to the pot. Stir in the paprika, cumin, thyme, salt, black pepper, and cayenne pepper.
5. 5.
   Gently place the chicken thigh pieces into the stew, ensuring they are submerged in the liquid.
6. 6.
   Bring the stew to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the chicken is cooked through and the potatoes are tender.
7. 7.
   Serve the Dongo-dongo Stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken thighs — Ensure that the chicken thighs are boneless and skinless for easier preparation and a healthier dish.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeno pepper or add additional cayenne pepper.
• Serve the stew with a side of warm cornbread for a complete meal.
• Feel free to substitute the chicken with beef or tofu for a different protein option.
• Adjust the seasoning according to your taste preferences.
• This stew tastes even better the next day, so consider making it in advance for enhanced flavors.

Serving advice

Serve the Dongo-dongo Stew with a side of fluffy white rice or crusty bread to soak up the delicious flavors. Garnish with fresh cilantro for a pop of color and added freshness.

Presentation advice

Present the Dongo-dongo Stew in a deep bowl, allowing the vibrant colors of the vegetables to shine through. Drizzle a swirl of olive oil on top for an elegant touch.