Folon is a traditional Cameroonian recipe for a classic stew of chicken with bitterleaf and onions in a tomato and peanut butter sauce flavoured with dried shrimp and hot chillies. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Folon.
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Folon is the Cameroonian name for bitterleaf. This is very difficult to get hold of outside of tropical West Africa. For a similar taste substitute collard greens with about 6 dandelion leaves.
Ingredients:
1 whole chicken (about 2kg) washed and cut into serving pieces
3 bunches (about 1kg) bitterleaf (or fresh collard greens or spinach with a few dandelion leaves for bitterness)
2 medium onions, finely chopped
2 medium onions, sliced into rings
7 tbsp groundnut oil
450g peanut butter
4 medium ripe tomatoes, crushed
1kg fresh or dried shrimp (or flaked dried fish)
12 fresh hot chillies (eg Scotch bonnet), pounded to a paste
salt and freshly-ground black pepper, to taste
Method:
Wash the greens and remove the central stems before finely shredding. Add to a large pot along with just enough water to cover and boil for 30 minutes (blanch the spinach for 30 seconds if using).
Put the chicken in a pot of water with 1 chopped onion. Season to taste, bring to a boil and cook for 5 minutes. Remove the chicken pieces (reserving the stock). Pat the chicken pieces dry then fry in about 4 tbsp of oil, until golden brown on all sides. Remove the chicken and reserve. Form a peanut butter sauce by mixing 360ml of the chicken stock with the peanut butter.
Add 2 sliced onions, all the tomatoes and the peanut butter sauce to the pan. Bring to a simmer and allow to cook for 20 minutes (stir frequently) so that it doesn't stick to the base of the pan. Add the chicken pieces, shrimp (or dried fish) and the pounded hot pepper. Bring to a boil then add the cooked collard greens and season well with salt and black pepper.
Cook for 15 minutes on medium heat. Meanwhile, gently fry the onion rings in 3 tbsp oil until soft.
Spoon your folon into a serving dish and arrange the fried onion rings on top. Serve with rice, yams, fried plantains, cassava etc.
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