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This chicken stew illustrates the differences in seasonings in various parts of East Africa. This one, rather bland, is from Uganda; an other, hot version is from Tanzania.
- 1 fryer chicken, cut up
- 4 tablespoons oil
- 1 large onion, sliced
- 2 or 3 tomatoes, peeled and cut in eighths
- 2 potatoes, peeled and sliced
- 1 teaspoon salt
- ½ teaspoon pepper