West African Chili Recipe

Name: West African Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 smoked ham hock; 4 bay leaves; 4 whole molido chilies (dried, smoked); 1 whole habanero pepper (dried); 4 whole dundicut chilies (dried); 4 garlic cloves, whole; 1 tablespoon cumin seed; 1 teaspoon salt; water; 2 tablespoons olive oil; 2 yellow onions; 4 tomatoes; 2 tablespoons curry powder; 1 1/2 tablespoons cumin powder; 2 tablespoons hot paprika; 3 tablespoons mild smoked chili powder; 1 teaspoon salt; 1 head cauliflower (broken into bite-sized florets); 6 carrots, bisected lengthwise and then chopped into bite-sized pieces; 1/2 lb green chard leaves (chopped into 1 cm squares); 6 garlic cloves (squished)

Servings: persons

1 smoked ham hock
4 bay leaves
4 whole molido chilies (dried, smoked)
1 whole habanero pepper (dried)
4 whole dundicut chilies (dried)
4 garlic cloves, whole
1 tablespoon cumin seed
1 teaspoon salt
water
2 tablespoons olive oil
2 yellow onions
4 tomatoes
2 tablespoons curry powder
1 1/2 tablespoons cumin powder
2 tablespoons hot paprika
3 tablespoons mild smoked chili powder
1 teaspoon salt
1 head cauliflower (broken into bite-sized florets)
6 carrots, bisected lengthwise and then chopped into bite-sized pieces
1/2 lb green chard leaves (chopped into 1 cm squares)
6 garlic cloves (squished)

1
Put the ham hock, bay leaves, garlic cloves, cumin and whole, dried lantern chilies in a large pot, cover with water, cover and bring to a boil and simmer for an hour. Add salt after a bit.
2
In a separate pan, put the olive oil inches Cut up the yellow onions into little bits (1 cm squares) and caramelize them with the lid on. Add the cumin powder, curry powder, chili powder and hot paprika and coat the onions with the spices and toast the spices. Cut the tomatoes in half and shave them into the onions, discarding the skins. Stir a bit, cover and let cook for 15-20 more minutes Add salt to taste.
3
Break up the cauliflower into bite-sized bits. Cut up the carrots and chard.
4
Use a slotted spoon or noodle scooper, remove all the solid things from the broth. Discard the spices, remove the meat from the ham hock bone, skin it, and chop up the meat and add them and the bone back into the broth.
5
Add the cauliflower and carrots to the pork broth, wait 5 mins after it starts to simmer again.
6
Add the tomato-onion mixture. Then add the chard bits and stir.
7
When it boils again, add the squished garlic. Taste and salt. It's ready.

693

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 smoked ham hock, 4 bay leaves, 4 whole molido chilies (dried, smoked), 1 whole habanero pepper (dried), and more.

Yes, West African Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

West African Chili

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