Yield: 4 Servings
|1||Chicken -- cut into pieces|
|2 tablespoons||Tomato paste|
|1 tablespoon||Peanut oil|
|1 cup||Onion -- well chopped|
|1 cup||Tomatoes -- chopped|
|⅔ cup||Peanut butter|
|2||Hot chili peppers --|
|1 medium||Eggplant -- peeled and|
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