| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
A, Taste, Of, Africa |
4 |
servings |
INGREDIENTS
|
|
Groundnut; (peanut) oil |
| 3 |
md |
Onions; finely diced |
| 1 |
|
Whole chicken; cleaned and jointed |
|
|
Salt to taste |
| 2 |
|
Red chillies; finely chopped |
| 4 |
md |
Tomatoes; blanched, peeled |
|
|
; and diced |
| 2 |
tb |
Tomato paste blended with 4tbsp water |
| 1 1/4 |
pt |
Boiling water |
| 8 |
fl |
Smooth groundnut paste |
| 8 |
|
Okra; topped and tailed |
| 2 |
|
Sweet potatoes or yams; peeled and cut into |
|
|
; 2" cubes |
| 1/2 |
lb |
Sweetcorn kernels |
| 4 |
|
Carrots; cut into 4-6 chunks |
|
|
Spinach; (silver beet) |
| 1 |
|
Pinches ground cinnamon |
| 1 |
|
Pinches ground paprika |
|
|
Turnips or other firm root vegetables of |
|
|
; your choice |
INSTRUCTIONS
Heat the oil in a large, heavy based pot and saut. the onions and the
chicken pieces seasoned with salt until the chicken is sealed and
browned. Stir in the chillies (hot peppers), tomatoes and blended
tomato paste. Blend the boiling water and the groundnut (peanut)
paste together until smooth and add to the pot. Stir and simmer for
40 minutes.
Add all the vegetables, the cinnamon and paprika and season with some
salt. Stir well and simmer gently on a low heat until the chicken is
cooked, the volume reduced and the sauce thick. Serve with hot rice,
potato croquettes or cooked root vegetables.
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