Nigerian Spiced Chicken Stew with Fermented Akamu Flatbread

How to Make It

1. 1

   Prepare the Fermented Akamu Flatbread Batter

   In a large mixing bowl, combine 200g of fermented akamu powder with 100g of whole wheat flour. Gradually whisk in 400ml of warm water until a smooth, pourable batter forms — similar in consistency to thin pancake batter. Cover with a clean cloth and allow to rest for 15–20 minutes at room temperature. The natural fermentation of the akamu adds beneficial lactic acid bacteria, which support gut health and improve nutrient absorption.

   Tip: If your akamu powder is freshly fermented and has a sharp sour smell, it is at its probiotic peak — this is exactly what you want.
2. 2

   Marinate and Pre-cook the Chicken

   Pat the skinless chicken thighs dry with paper towel. Rub with half the minced garlic, grated ginger, ground turmeric, dried thyme, ehuru, black pepper, and a pinch of salt. Place in a pot, add bay leaves and enough water to barely cover. Bring to a boil, then simmer on medium heat for 20–25 minutes until partially cooked through but not yet falling off the bone. Reserve the cooking liquid as additional stock.

   Tip: Pre-cooking the chicken separately before adding to the stew ensures tender meat and a cleaner, less oily stew base.
3. 3

   Build the Nigerian Pepper Base

   Blend together the red bell peppers (tatashe), fresh tomatoes, scotch bonnet pepper, and one whole onion until smooth. In a wide, heavy-bottomed pot over medium heat, warm 2 tablespoons of cold-pressed palm oil. Add the sliced onion and sauté for 4–5 minutes until soft and golden. Add the washed iru (locust beans) and stir for 1 minute to release its aroma. Pour in the blended pepper mixture and cook uncovered on medium-high heat, stirring occasionally, for 18–20 minutes until the raw smell dissipates and the oil begins to float on top.

   Tip: Do not rush this reduction step — properly cooking out the pepper base is the foundation of great Nigerian stew and prevents a sour, undercooked flavour.
4. 4

   Combine and Finish the Stew

   Add the remaining minced garlic, ground crayfish (if using), and low-sodium chicken stock to the pepper base. Stir well and bring to a simmer. Add the pre-cooked chicken pieces and gently nestle them into the sauce. Cover and cook on low heat for 15 minutes, allowing the chicken to absorb the stew flavour. In the final 3 minutes, stir in the fresh uziza leaves and ugu or spinach. Taste and adjust seasoning with a small pinch of sea salt if needed. Remove bay leaves before serving.

   Tip: Adding the leafy greens at the very end preserves their chlorophyll, folate, and anti-inflammatory compounds — overcooking destroys these benefits.
5. 5

   Cook the Akamu Flatbreads

   Heat a non-stick skillet or flat griddle over medium heat and lightly grease with a small amount of coconut oil or cooking spray. Give the rested akamu batter a good stir. Pour a ladle (approximately 80–90ml) of batter into the centre of the pan and quickly swirl to spread into a thin, even round about 20cm in diameter. Cook uncovered for 2–3 minutes until the surface looks set and bubbles have formed and dried. The base should be lightly golden but still pliable — do not flip. Slide onto a plate and repeat with remaining batter. Stack flatbreads as they cook; they will remain soft and pliable.

   Tip: The key is a medium — not high — heat. Too hot and the outside burns before the centre sets; too low and the flatbread becomes rubbery and pale.
6. 6

   Plate and Serve

   Lay one or two fermented flatbreads on each plate or in a wide shallow bowl. Spoon a generous portion of the Nigerian spiced chicken stew over or alongside the flatbreads. Garnish with a few fresh uziza leaves or a light sprinkle of sliced green onion. Serve immediately while hot. For a complete balanced plate, pair with a side of sliced cucumber or a small portion of boiled unripe plantain.

   Tip: Encourage tearing the flatbread and using it to scoop the stew — the communal, hands-on Nigerian style of eating makes this meal even more culturally authentic and satisfying.