Palaver Chicken (Ghana)
Finger Hot is the commercial name for this asian-type pepper that is actually very similar to fresh cayenne and can be used in any recipe to add heat without changing the flavor. It is a good chile to chop and use in stir fry.
They are thin-walled and measure about 1/2″ wide and 5″ to 8″ long. These chiles also dry very nicely.
2 pounds fresh spinach
1-1/2 cups chicken bouillon
2 pounds chicken breast, cubed
2 large scallions, minced
salt and pepper, to taste
1/2 cup peanut oil
2 medium onions, thinly sliced
3 medium tomatoes, chopped
2 hard boiled eggs, chopped
1 medium finger hot green chile pepper, chopped
1 can red beans
Wash and tear the spinach into bite sized pieces. Cook the spinach in the bouillon mixture until tender.
Place the chicken, scallions and salt and pepper in a large saucpan and cover with water. Cover and simmer for 10 minutes. Saute the onion, tomatoes, eggs and pepper in oil for 5 minutes, then add the beans, chicken, spinach and 1 cup of the reserved bouillon. Adjust the seasonings as necessary and simmer for 45 minutes, or until the meat is just tender. Serve hot over rice or any other starchy vegetable.
Recipe adapted from “Iron Pots and Wooden Spoons,” by Jessica B. Harris.