Yield: 4 Servings
Measure | Ingredient |
---|---|
1 \N | Chicken -- cut into pieces |
1 \N | Inch ginger |
½ \N | Onion |
2 tablespoons | Tomato paste |
1 tablespoon | Peanut oil |
1 cup | Onion -- well chopped |
1 cup | Tomatoes -- chopped |
⅔ cup | Peanut butter |
2 teaspoons | Salt |
2 \N | Hot chili peppers -- |
\N \N | Crushed |
1 medium | Eggplant -- peeled and |
\N \N | Cubed |
2 cups | Okra |
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