Peanut Butter Stew Recipe

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Corn Meal with Pumpkin
Peanut Butter Stew
Sadza - Corn Porridge
Salted Peanuts

Zimbabwe Greens

Tuesday, March 31st 2020

Peanut Butter Stew

1 chicken, cut into pieces
2 medium onions, finely chopped
2 green peppers, chopped
2 tablespoons butter
2 cloves garlic, finely sliced and crushed
3 to 4 fresh tomatoes
1 teaspoon salt
1/2 teaspoon pepper
6 tablespoons smooth peanut butter
1 chili pepper
1/2 pound spinach or pumpkin leaves

In a large pot over medium heat, cook onions in butter until golden brown. Add garlic, salt and hot peppers.

Stir for 2 or 3 minutes then add chicken and green peppers.

When all the chicken pieces are brown on every side, mash tomatoes with a fork and mix them into the stew, along with about 2 cups water. Reduce heat and simmer for 5 to 10 minutes.

Thin the peanut butter with a few spoons of hot broth and add half the resulting paste to the pot. Simmer until the meat is well-cooked.

In a separate pot, boil spinach or pumpkin leaves for several minutes until tender. Drain and toss with the remainder of the peanut paste. Serve stew and greens side by side.



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