Description Edit

Ingredients Edit

Directions Edit

  1. Heat 1 cup cooking oil in a 2-3 quart pot.
  2. Brown 2 lbs. of Chicken (or cubed Beef) in oil
  3. Add 1 cup water or tomato juice.
  4. Add salt or a Maggi cube.
  5. Cook 15–20 minutes.
  6. Grind together 3-4 seedless tomatoes with 2 large onions and 1 teaspoon of ground/dried hot red peppers.
  7. Add this to Chicken/Beef & enough water or tomato juice to make 6 cups. (For hot stew add 2 hot peppers).
  8. Add 1 1/2 to 1 3/4 cups smooth Peanut butter and 2 tablespoons of tomato paste & continue cooking.
  9. Ten minutes before Chicken appears cooked add sliced, unpeeled Eggplant (or carrots, potatoes or chunks of cabbage if you like).
  10. Cook Chicken/Beef until tender & the oil rises on top.
  11. Serve over rice.

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