Ingredients
- Half a small jar of peanut butter
- Garden eggs
- Tomatoes
- Onions
- Salmon
- Chicken breast
- 1 cup of rice
- Tomato puree
- Vegetable stock
- Pepper
- Cloves
- Salt
- gloves of garlic
- Ginger
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How to prepare it:
- Cut and wash the chicken.
- Blend garlic, cloves, ginger, vegetable stock
- Add to the chicken and leave to marinate for about 10-15 minutes.
- Blend fresh tomatoes and pepper.
- Scoop the peanut butter into a bowl. Add cups of water, mix with your clean hands to a thick solution
- Heat oil in a large pot and add marinade chicken.
- Add chopped onions and stir.
- After about 5 minutes when the chicken turns white and the stock mixes with the oil, add the tomato puree and allow to cook for 4-7 minutes.
- Add the blended tomatoes and pepper, stir well and allow to simmer for 5-10 minutes.
- Add the thick peanut butter solution to the stew.
- Do not cover, low the heat and allow to simmer for 5 -10 minutes.
- Fetch oil when it settles on top. Taste for salt.
- Serve stew with rice plantain.