Adesha’s Nigerian Chicken Stew

Adesha: ready to cook it up!

I’m going to make a bold statement. If you don’t like stew, then you basically don’t like food. Because stew is the quintessential comfort food. It’s a slow cooked melding of vegetables, a little liquid (and some sort of protein if you’re lucky) that combine into a thick, rich, flavorful – well, stew (for lack of a better word) that fills you up with savory goodness and warms you from the inside. Every country and every culture has it’s version of stew and it is my ambition in this life, to taste. Every. Single. One. Some people want to cure cancer. I want to eat stew.

Recently, I took step one step closer to realizing my dream when I filmed Adesha preparing her version of Nigerian Chicken Stew. As a native of Oakland, California she would be the first to tell you that her version of this stew might not be the most traditional or “authentic”, but like all great recipes, it’s got a great story. And Adesha is a great storyteller. As you’ll see, she’s a complete natural (way more than that dork who appears in most of the videos on this site – um, that would be me) in front of the camera. Oh yeah, maybe it’s because she’s a professional singer ( and so she has what many of us non professionals don’t:  stage presence. In any case, she makes an easy and delicious chicken stew and has a good time making it. I hope you enjoy the video as much as I did filming it.

Here are the ingredients to make the chicken stew (serves about 4)

3 roma (plum) tomatoes
2 medium sized onions
1/2 bell pepper (green, red or yello)
sea salt (to taste)
Nigerian pepper (to taste) – can also use cayenne or any other hot chili powder
powdered iyan (pounded yam) – 1 cup = approx 4 servings.


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