• 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, H, C, D, E, P
MineralsNatrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Chicken -- cut into pieces

  2. 1 Inch ginger

  3. Onion

  4. 2 tablespoons Tomato paste

  5. 1 tablespoon Peanut oil

  6. 1 cup Onion -- well chopped

  7. 1 cup Tomatoes -- chopped

  8. cup Peanut butter

  9. 2 teaspoons Salt

  10. 2 Hot chili peppers --

  11. Crushed 1 medium Eggplant -- peeled and Cubed 2 cups Okra

Instructions Jump to Ingredients ↑

  1. Boil chicken with ginger and the onion half, using about 2 cups water.

  2. 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.

  3. 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.

  4. Recipe By : African News Cookbook-African Cooking for Western Kitchens File


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