Chicken and Vegetable Stew in Peanut Butter Tomato Sauce
In Africa, peanuts are often called groundnuts, and many variations of this "chicken-groundnut stew" are found throughout the country. Homemade peanut butter is often used in central African cooking.
1⁄4 cup peanut or vegetable oil
3 lb. chicken, cut in eighths
1 large onion, chopped
1⁄4 cup tomato paste
1 tsp. salt
1 large tomato, chopped
1 large potato, diced
1 small cabbage, cut in
1⁄2-in. pieces (or 6 Brussel sprouts)
1⁄2 lb. carrots, peeled and cut into small chunks
1 small butternut squash, peeled and cut into
3 tbsp. Thai or Vietnamese fish sauce
1⁄2 cup peanut butter or tigadege (roasted peanut paste)
1 scotch bonnet pepper (optional)
Cooked white rice
- In a large pot, heat oil and brown chicken on all sides. Remove and set aside.
- In same pot, sauté onions until soft and slightly brown. Add tomato paste and salt; stir well.
- Add all of the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add water to cover. Bring to a boil, reduce heat to med., and simmer about 30 min. Check on vegetables, removing them into a bowl as they are cooked; set aside.
- Gradually add peanut butter to pot and stir to dissolve well. Add the scotch bonnet pepper and simmer until broth thickens, about 20-30 min.
- Return all of the vegetables to the pot and simmer for 5 min. more. Serve over rice.