How to make West African Chicken Broth

Why cooks start here

West African Chicken Broth is cooked the way West African home tables cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a west african family cook actually puts it on the table.

West African Chicken Broth finds its roots deep in the heart of home kitchens across the region, where the dish is a staple of everyday family meals. It's a recipe that has been passed down through generations, often without written instruction but rather through the intuitive hands of experienced cooks. This version captures that essence, with salt judged by hand and fat used generously, reflecting the communal spirit of West African dining. The broth should be a gentle embrace of flavors, where the sweetness of carrots and the earthiness of bay leaf meld seamlessly with the rich notes of chicken. The olive oil adds a silky texture, while a sprinkle of fine sea salt and black pepper completes the symphony. This is a dish meant to be shared, a centerpiece of warmth and comfort on the family table.