| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Eggs | 4 | Servings | ||
INGREDIENTS
| 1 | Chicken, cut into pieces | |
| 1 | Inch ginger | |
| 1/2 | Onion | |
| 2 | T | Tomato paste |
| 1 | T | Peanut oil |
| 1 | c | Onion, well chopped |
| 1 | c | Tomatoes, chopped |
| 2/3 | c | Peanut butter |
| 2 | t | Salt |
| 2 | Hot chili peppers | |
| Crushed | ||
| 1 | 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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