Chicken with Palm Butter

Cut the country chicken into medium pieces, removing excess skin if preferred. Season the chicken pieces generously with salt and pepper.

Dice the 2 medium onions into small pieces and slice the hot pepper (fresh or dry) into rings or fine pieces, removing seeds if less heat is desired.

Heat the 10 cups of prepared palm butter in a large, heavy-bottomed pot over medium-high heat until it is hot and begins to shimmer, about 5 minutes.

Add the seasoned chicken pieces to the hot palm butter and stir well to coat. Brown the chicken for 8–10 minutes, stirring occasionally, until the outside is sealed.

Stir in the diced onions and sliced hot pepper, mixing thoroughly to distribute the flavors throughout the pot.

Add the crayfish (or shrimp) and season them with salt and pepper to taste, stirring to combine with the chicken and palm butter.

If using crabs, add them to the pot now and stir to ensure all protein is coated with the palm butter.

Reduce heat to medium-low and simmer the stew uncovered for 25–30 minutes, stirring occasionally, until the chicken is cooked through and the flavors have melded.

Taste the stew and adjust seasoning with additional salt, pepper, or hot pepper as needed for desired flavor and heat level.

Transfer the chicken with palm butter to a serving dish, ensuring an even distribution of protein and sauce, and serve hot with rice, cassava bread, or other traditional starch.