Cameroonian-style Fritada

Ingredients

In this Cameroonian adaptation of Fritada, we replace the traditional Ecuadorian pork with chicken, as it is a more commonly consumed meat in Cameroon. Additionally, we incorporate Cameroonian spices and flavors, such as ginger, garlic, and hot chili peppers, to infuse the stew with a distinctively Cameroonian taste. We alse have the original recipe for Fritada, so you can check it out.

• 500g (1.1 lb) bone-in chicken pieces 500g (1.1 lb) bone-in chicken pieces
• 2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized piece of ginger, grated 1 thumb-sized piece of ginger, grated
• 2 hot chili peppers, finely chopped 2 hot chili peppers, finely chopped
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 bay leaf 1 bay leaf
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 30g, 12g
• Protein: 30g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, minced garlic, grated ginger, and hot chili peppers. Sauté until the onions are translucent and fragrant.
4. 4.
   Add the diced tomatoes, paprika, ground cumin, ground coriander, dried thyme, and bay leaf. Cook for a few minutes until the tomatoes soften.
5. 5.
   Return the chicken to the pot and pour in the chicken broth. Season with salt and pepper to taste.
6. 6.
   Cover the pot and simmer for about 30 minutes, or until the chicken is cooked through and tender.
7. 7.
   Add the sliced plantains to the pot and continue to simmer for an additional 10 minutes, or until the plantains are soft and cooked.
8. 8.
   Remove the bay leaf and adjust the seasoning if needed.
9. 9.
   Serve the Cameroonian-style Fritada hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — For a more flavorful stew, you can marinate the chicken in a mixture of lemon juice, garlic, and spices for a few hours before cooking.
• Plantains — Choose ripe plantains with yellow skin and some black spots. They should be firm but not overly ripe to maintain their shape during cooking.

Tips & Tricks

• If you prefer a spicier stew, you can increase the amount of hot chili peppers or add a pinch of cayenne pepper.
• Serve the Cameroonian-style Fritada with a side of steamed rice or fufu to soak up the delicious sauce.
• For added depth of flavor, you can brown the chicken pieces in the pot before starting the stewing process.

Serving advice

Cameroonian-style Fritada is best served hot, straight from the pot. Garnish each serving with fresh cilantro to add a burst of freshness and color.

Presentation advice

Present the Cameroonian-style Fritada in a deep serving dish, allowing the vibrant red color of the stew to shine through. Arrange the chicken pieces and plantains on top, and sprinkle with fresh cilantro for an appealing presentation.