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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