Giambo Stew

Ingredients

• 2 lbs (900g) chicken, cut into pieces 2 lbs (900g) chicken, cut into pieces
• 1 lb (450g) beef stew meat, cubed 1 lb (450g) beef stew meat, cubed
• 1 lb (450g) shrimp, peeled and deveined 1 lb (450g) shrimp, peeled and deveined
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 onion, diced 1 onion, diced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 bell peppers, diced 2 bell peppers, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 cup (150g) okra, sliced 1 cup (150g) okra, sliced
• 2 scotch bonnet peppers, whole 2 scotch bonnet peppers, whole
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• 2 tablespoons (30g) tomato paste 2 tablespoons (30g) tomato paste
• 1 tablespoon (15g) brown sugar 1 tablespoon (15g) brown sugar
• 1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce
• 1 tablespoon (15ml) lime juice 1 tablespoon (15ml) lime juice
• 1 tablespoon (15g) thyme leaves 1 tablespoon (15g) thyme leaves
• 1 tablespoon (15g) paprika 1 tablespoon (15g) paprika
• 1 teaspoon (5g) cayenne pepper 1 teaspoon (5g) cayenne pepper
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 45g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chicken and beef stew meat, and cook until browned on all sides. Remove the meat from the pot and set aside.
2. 2.
   In the same pot, add the diced onion, minced garlic, and bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the tomato paste, brown sugar, Worcestershire sauce, lime juice, thyme leaves, paprika, cayenne pepper, salt, and pepper to the pot. Stir well to combine.
4. 4.
   Return the browned meat to the pot and pour in the coconut milk and chicken broth. Stir to combine all the ingredients.
5. 5.
   Add the diced tomatoes, sliced okra, and whole scotch bonnet peppers to the pot. Bring the stew to a boil, then reduce the heat to low and let it simmer for 1 hour, or until the meat is tender and the flavors have melded together.
6. 6.
   Add the peeled and deveined shrimp to the pot and cook for an additional 5 minutes, or until the shrimp are pink and cooked through.
7. 7.
   Remove the scotch bonnet peppers before serving. Adjust the seasoning if needed.
8. 8.
   Serve the Giambo Stew hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Okra — To reduce the sliminess of okra, you can soak it in vinegar or lemon juice for 30 minutes before slicing and adding it to the stew.

Tips & Tricks

• For a spicier stew, you can chop the scotch bonnet peppers and add them to the pot instead of using them whole.
• If you prefer a thicker stew, you can mash some of the cooked vegetables with a fork or blend a small portion of the stew and add it back to the pot.
• Feel free to customize the meat selection based on your preferences. You can use a combination of chicken, beef, and seafood, or focus on one type of protein.
• Adjust the level of cayenne pepper according to your spice tolerance.
• Leftover Giambo Stew tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Giambo Stew hot in deep bowls, garnished with fresh thyme leaves. Accompany it with steamed rice or crusty bread to soak up the flavorful sauce.

Presentation advice

To enhance the presentation, arrange the cooked meats, shrimp, and vegetables on top of the rice in a visually appealing manner. Drizzle some of the stew's sauce over the top for an enticing finishing touch.