Akoko concentrated chicken broth

This is Ayo's version of an ‘omi eran’, which is an essential core component in West African dishes for the bases of stews and sauces. Umami is an integral flavour profile for this cuisine, and the use of this stock enhances and lengthens the quality of this dish. In this recipe we use Ayo Adeyemi’s kani hot sauce recipe as an ingredient.

Creation by Ayo Adeyemi, Restaurant Akoko*, London, UK.

Makes 4L.