Kale Moa with a Sierra Leonean Twist

Ingredients

In the original Hawaiian version of Kale Moa, the dish primarily focuses on marinating the chicken in soy sauce and ginger, and then stir-frying it with kale and other vegetables. However, in this Sierra Leonean adaptation, we incorporate traditional Sierra Leonean spices such as ginger, garlic, and chili peppers to add a unique flavor profile. Additionally, we use local Sierra Leonean vegetables like bell peppers and onions to enhance the dish's authenticity. We alse have the original recipe for Kale moa, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken breasts, cut into thin strips 500g (1.1 lb) boneless, skinless chicken breasts, cut into thin strips
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 red chili pepper, finely chopped 1 red chili pepper, finely chopped
• 1 bunch kale, stems removed and leaves chopped 1 bunch kale, stems removed and leaves chopped
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, grated ginger, and chopped chili pepper.
2. 2.
   Add the chicken strips to the bowl and toss to coat them evenly with the spice mixture. Let it marinate for at least 30 minutes.
3. 3.
   Heat the vegetable oil in a large skillet or wok over medium-high heat.
4. 4.
   Add the marinated chicken to the skillet and stir-fry until it is cooked through and lightly browned.
5. 5.
   Remove the chicken from the skillet and set it aside.
6. 6.
   In the same skillet, add the sliced onions, red bell pepper, and yellow bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly softened.
7. 7.
   Add the chopped kale to the skillet and continue stir-frying until the kale is wilted and tender.
8. 8.
   Return the cooked chicken to the skillet and mix it with the vegetables.
9. 9.
   Drizzle soy sauce and lemon juice over the mixture and stir well to combine.
10. 10.
    Season with salt and pepper to taste.
11. 11.
    Cook for an additional 2-3 minutes, allowing the flavors to meld together.
12. 12.
    Remove from heat and serve hot.

Treat your ingredients with care...

• Kale — Make sure to remove the tough stems before chopping the leaves. Massage the kale leaves with a bit of olive oil to soften them before cooking.
• Ginger — Peel the ginger root before grating it for a smoother texture and better incorporation into the dish.
• Chili pepper — Adjust the amount of chili pepper according to your spice preference. Remove the seeds for a milder flavor.

Tips & Tricks

• For an extra kick of flavor, add a teaspoon of ground cayenne pepper to the marinade.
• Serve the dish with a side of steamed rice or quinoa for a complete meal.
• Feel free to add other vegetables like carrots or zucchini for added color and texture.
• If you prefer a saucier dish, double the amount of soy sauce and lemon juice.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Spicy Kale Moa with a side of steamed rice or quinoa. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Arrange the stir-fried chicken and vegetables on a platter, allowing the vibrant colors to shine through. Sprinkle some sesame seeds on top for an added visual appeal.