2 chickens, cut up into pieces
¾ cup peanut oil
2 large onions, chopped
2-3 tomatoes
¼ cup tomato paste
1 t. salt
1 cup peanut butter (I usually use more – go for the right color)
1 small cabbage, chopped
3 sweet potatoes, cut into chunks (I substitute summer squash or whatever vegetables I have. Eggplant is also good.)
6 carrots
6 turnips (I have never tried to use turnips)
12 okra (not sure about okra)
1 chili pepper, or ½ t. cayenne
Brown chicken in hot oil in a large heavy pot. Add half the onion and stir until golden brown. Add tomatoes and tomato paste to pot.
Add 4 cups of boiling water. Gradually add peanut butter – thin with water to make it easier to mix. Reduce heat and simmer for half an hour.
Begin adding the vegetables, letting each simmer for 5 minutes or so before putting in the next one. Cook until chicken and all the vegetables are tender.
Meanwhile chop the second half of the onions and add during the last 10 minutes of cooking. This isn’t necessary, but it turns out nice to have some fresher onion in the finished stew.
Serve over rice.
From The Africa News Cookbook
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