Dovi (peanut butter stew)
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Stephen Ceideburg | ||
| 2 | tablespoons | Butter |
| 2 | mediums | Onions, finely chopped |
| 2 | Garlic cloves, finely sliced an crushed | |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| 1 | Chile pepper, seeded, minced | |
| 1 | Chicken, cut in serving pieces | |
| 2 | Green bell peppers, cored, seeded, chopped | |
| 3 | To 4 tomatoes, cored, coarser chopped | |
| 2 | cups | Water |
| 6 | tablespoons | Smooth peanut butter |
| ½ | pounds | Spinach |
Directions
Melt butter in a large stew pot over moderate heat; add onions, saute until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry 2 or 3 minutes; add chicken and bell peppers. Fry stirring occasionally, until chicken browns on all sides.
Mash tomatoes with a fork an mix them into the stew, along with the water. Reduce heat, cover, and simmer 10 minutes.
Thin the peanut butter with a few tablespoons of hot broth from the pot. Add half of the peanut paste to the stew; continue simmering until chicken is well done
Wash spinach. Place in a pot, cover, and steam (the water clinging to the leaves is sufficient for steaming) until tender. Drain and combine with remaining peanut paste. Serve greens with the stew.
Serves 4 to 6.
PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat (8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93.