Kankankan

Prepare the Chicken

Season the chicken pieces with salt and black pepper.

In a large pot, heat the vegetable oil over medium-high heat.

Add the chicken pieces and brown on all sides. Remove the chicken and set aside.

Sauté the Aromatics

In the same pot, add the chopped onions and sauté until translucent, about 5 minutes.

Add the minced garlic and grated ginger, and cook for another minute until fragrant.

Add Tomatoes and Spices

Stir in the chopped tomato and cook until it begins to soften, about 5 minutes.

Add the tomato paste, groundnut paste, ground cayenne pepper (if using), ground cumin, ground coriander, and smoked paprika (if using). Cook for another 2 minutes, stirring frequently.

Simmer the Stew

Return the browned chicken to the pot.

Pour in the chicken broth or water and add the bay leaves.

Bring the mixture to a simmer, then reduce the heat to low.

Cover and let the stew simmer for about 45 minutes to 1 hour, or until the chicken is tender and cooked through. Stir occasionally.

Add Greens (Optional)

If using, stir in the chopped spinach or other leafy greens and cook for an additional 5-10 minutes, or until the greens are wilted and tender.

Adjust Seasoning

Taste the stew and adjust the seasoning with more salt or pepper if needed.

Serve

Serve the kankankan hot, garnished with fresh chopped cilantro or parsley. Accompany with rice, fufu, or bread.