Frozen -- West African Chicken Stew with Cabbage and Carrots - 22 oz

22 ounces in 24 oz jar

This recipe was developed by Three Stone Hearth chef Cevie Touré, who specializes in the cuisine of the African Diaspora, to recreate one of the most popular stews eaten throughout West Africa. It features local meats braised with tomatoes, onions, Paul's Produce carrots, Riverdog Farm cabbage and chiles. Our version is milder than what you would find in West Africa, but still has a bit of a kick! It can be eaten on its own, but is also wonderful over rice. 

Ingredients: pastured chicken and bone broth, onions, cabbage, carrots, crushed tomatoes, tomato paste, garlic, scallions, Celtic sea salt, paprika, thyme, celery salt, curry powder, black pepper, habanero peppers, bay leaves, cayenne

Recipe is gluten-free, dairy-free, and GAPS Diet-friendly.

Product tags
$1.50 Glass Deposit
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