A meal inspired by Bourdain's trip to Ghana on No Reservations. While we are all grounded during the pandemic, there is not better way to travel than through your food. It is very rare that we find something we don't love. This meal was easier than I had expected but yet oh so good.
The omo tuo is super easy to make but does take patience. I was losing hope that the rice would soften enough and not form the balls. Just keep at it and you will get the results you want.
INGREDIENTS 2# bone in chicken thighs 5 c chicken broth 1 1/2 c water 2 T fresh ginger, minced 1 clove garlic, minced 1 1/2 t chili powder 1 t curry powder Jalapeno, halved 1 can diced tomatoes 2 clove garlic 1 T ginger 1/2 onion, roughly chopped 2 dungeness crabs, halved For Omo Tuo: 1 cup white rice 1 1/2 c water 1/2 t salt
DIRECTIONS 1. Cook chicken thighs, ginger, garlic, chili powder, curry powder, and jalapeno in broth and water. Bring to a boil and then reduce heat to medium and simmer for 20 - 25 minutes or until chicken is fully cooked. 2. Put all ingredients for sauce in a blender and process until completely smooth. 3. Combine the sauce with the chicken and broth. Add peanut butter one spoonful at a time, stirring after each addition until thoroughly blended. Simmer over low heat for another hour, stirring occasionally. 4. While soup is simmering, make omo tuo. Rinse the rice under water to remove excess starch. Add water and rice to a saucepan and bring to a boil. Turn down to a simmer and cook rice until all water is absorbed and rice is soft. 5. Use a wooden spoon and mash rice against the side of the suacepan until is becomes mushy. Form into balls. 6. Add crab to chicken pot and simmer until just warm. Add soup and crab to bowls and top with omo tuo.