| 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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