INGREDIENTS

INSTRUCTIONS

Across much of Africa, soups and stews made with peanuts usually called
groundnuts are staple main-meal foods. Depending on the hotness of your
chilies or your cayenne, this version may be uncomfortably spicy. Unless
you relish very hot foods, begin with no more than half the pepper
specified here.
Boil chicken with ginger and the onion half, using about 2 cups water.
Meanwhile, in a separate large pot, fry tomato paste in the oil over low
heat for about five minutes. Add to the paste the chopped onions and
tomatoes, stirring occasionally until the onions are clear. Remove the
partially cooked chicken pieces and put them, along with about half the
broth, in the large pot. Add the peanut butter, salt and peppers. Cook for
five minutes before stirring in the eggplant and okra. Continue cooking
until chicken and vegetables are tender. Add more broth as needed to
maintain a thick, stewy consistency.
To make this a vegetarian dish, substitute 2 vegetable bouillon cubes for
the chicken. Or make fewer pieces of chicken go farther by removing meat
from the bone.
Like many West African foods, this stew is rather peppery. If mild foods
are more your style, reduce the amount of peppers or cayenne. Serve over
rice.
Posted to recipelu-digest by jecraig@lan-inc.com on Feb 9, 98

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