African Peanut Chicken

African Peanut Sauce

2-3 tbsps Oil
1 Chicken, cut up (can use beef chunks)
1 medium Onion, chopped
3-4 Hot Peppers (do not cut up, for flavor only)
1 1/2 tsps Salt (or to taste)
1/4 Cabbage, chopped or in large chunks (optional)
2-3 tsps bouillon granules
1 1/2 cup peanut butter, natural
2-3 tbsps Tomato Paste
5-6 drops Tabasco, Or, chop the cooked hot peppers and serve on side
Cooked Rice

In dutch oven or stew pot, heat oil and fry chicken and onions lightly.
Add water to cover chicken by 1/2 to 1 inch.
Add salt and hot peppers and boil until chicken is cooked.*
Add bouillon, and tomato paste and peanut butter.  (Mix peanut butter with some of the liquid and add. )
Bring to a good boil and add cabbage.
Cook well to blend flavor.  (Cook until you see till the surface of the sauce has little red dots of oil forming.  This shows that the peanut butter is cooked.)  Add liquid if needed.
Remove the whole hot peppers.
Serve over rice.

* When chicken is cooked, can be removed from broth and de-boned, but this is not traditionally African.


from Marilyn Hanscome, West Africa