Half a small jar of peanut butter
1 kg of chicken
Cloves of garlic
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Wash all vegetables
Dissolve the peanut butter paste with water and boil until oil settles on top by stirring continuously.
Boil the garden eggs, pepper, and fresh tomatoes and blend when it's cooked.
Blend the onion, ginger, and garlic
Wash chicken and cut into desirable sizes into a saucepan and add blended onion, ginger, and garlic.
Add salt and onga/maggie cube. Cover to cook for 5- 8 minutes.
Pass the garden eggs mixture through a colander and add to the meat.
Fetch the oil from the paste, add water depending on the thickness you desire.
Pour into the saucepan containing the meat.
Then stir vigorously using a big wooden spoon until the rice becomes a homogenous paste.
Allow to cook for 6- 13 minutes during on the thickness you want. Serve with rice balls or fufu.