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CATEGORY CUISINE TAG YIELD
Meats, Grains, Eggs 4 Servings

INGREDIENTS

1 Chicken — cut into pieces
1 Inch ginger
1/2 Onion
2 tb Tomato paste
1 tb Peanut oil
1 c Onion — well chopped
1 c Tomatoes — chopped
2/3 c Peanut butter
2 ts Salt
2 Hot chili peppers —
Crushed
1 md Eggplant — peeled and
Cubed
2 c Okra

INSTRUCTIONS

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 5 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 5 minutes before stirring in the eggplant and okra. Continue
cooking until the chicken and vegetables are tender.  Add more broth as
needed to maintain a thick, stewy consistency.
Recipe By     : African News Cookbook-African Cooking for Western Kitchens
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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