Serves 4–6
INGREDIENTS:
2½ to 3-pound chicken, cut into serving-size pieces
1 Tablespoon peeled and finely chopped fresh ginger, or 1 teaspoon ground ginger
1 onion, finely chopped
8 cups water
2 Tablespoons tomato paste
2 tomatoes, cored and chopped
1 cup chunky peanut butter
½ teaspoon ground red pepper, more or less to taste
1 cup eggplant, peeled and cubed
1 pound whole okra, fresh or frozen, trimmed
Salt and pepper to taste
INSTRUCTIONS:
Put chicken pieces, ginger, onion, and water in large saucepan or Dutch oven. Bring to a boil over high heat. Reduce heat to simmer, cover, and cook until chicken is tender, 1 hour. Using slotted spoon, remove chicken pieces and keep warm.
Add tomato paste, tomatoes, peanut butter, ground red pepper, more or less to taste, eggplant, okra, and salt and pepper to taste. Bring to boil over medium-high heat, stir, and cook 5 minutes. Reduce heat to simmer, cover, and cook 10 minutes. Return chicken pieces and lay on top of vegetables. Cover and simmer for 15 minutes or until chicken is heated through.
To serve, set the saucepan or Dutch oven on a trivet in the middle of the table and have guests serve themselves.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.
