Tchaka with Smoky Grilled Chicken

Ingredients

• 2 cups (400g) black-eyed peas 2 cups (400g) black-eyed peas
• 4 cups (950ml) water 4 cups (950ml) water
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 thumb-sized ginger, grated 1 thumb-sized ginger, grated
• 2 red chilies, finely chopped 2 red chilies, finely chopped
• 2 tablespoons palm oil 2 tablespoons palm oil
• 200g smoked fish, flaked 200g smoked fish, flaked
• Salt, to taste Salt, to taste
• For the grilled chicken: For the grilled chicken:
• 4 chicken thighs 4 chicken thighs
• Juice of 1 lemon Juice of 1 lemon
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper, to taste Salt and pepper, to taste
• For serving: For serving:
• Fresh herbs (such as parsley or cilantro), chopped Fresh herbs (such as parsley or cilantro), chopped
• Steamed vegetables (such as carrots and green beans) Steamed vegetables (such as carrots and green beans)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 18g (Saturated Fat: 4g)
• Carbohydrates: 40g (Sugars: 4g)
• Protein: 30g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the black-eyed peas under cold water and soak them overnight. Drain the soaked peas.
2. 2.
   In a large pot, combine the soaked black-eyed peas, water, chopped onion, minced garlic, grated ginger, and chopped red chilies. Bring to a boil over medium heat.
3. 3.
   Reduce the heat to low and simmer for about 1 hour or until the peas are tender.
4. 4.
   In a separate bowl, combine the lemon juice, olive oil, minced garlic, paprika, dried thyme, salt, and pepper. Add the chicken thighs to the marinade and let them marinate for at least 30 minutes.
5. 5.
   Preheat the grill to medium-high heat. Grill the marinated chicken thighs for about 6-8 minutes per side or until cooked through.
6. 6.
   In a skillet, heat the palm oil over medium heat. Add the flaked smoked fish and sauté for a few minutes.
7. 7.
   Add the cooked black-eyed peas to the skillet with the smoked fish. Stir well to combine and cook for an additional 5 minutes.
8. 8.
   Season the Tchaka with salt to taste.
9. 9.
   Serve the Tchaka alongside the grilled chicken, garnished with fresh herbs. Accompany with steamed vegetables.

Treat your ingredients with care...

• Black-eyed peas — Make sure to soak the peas overnight to ensure they cook evenly and become tender.
• Smoked fish — If you prefer a milder flavor, you can use less smoked fish or opt for a different type of fish such as smoked mackerel or smoked trout.

Tips & Tricks

• To add an extra smoky flavor to the Tchaka, you can use smoked paprika in the spice blend.
• If you don't have access to palm oil, you can substitute it with vegetable oil or coconut oil.
• For a spicier kick, you can add more red chilies to the Tchaka.
• Serve the Tchaka with a side of hot sauce for those who enjoy an extra heat.
• Leftover Tchaka can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Tchaka with grilled chicken on a large platter, garnished with fresh herbs. Place the steamed vegetables on the side for a colorful and nutritious presentation. Encourage your guests to mix the Tchaka with the grilled chicken to fully enjoy the flavors.

Presentation advice

To elevate the presentation, arrange the grilled chicken thighs on top of the Tchaka, creating a visually appealing dish. Sprinkle some additional fresh herbs on top for a pop of color.