Recipe: African peanut butter-chicken stew
When I lived in Texas I bought a big spiral-bound notebook with the university crest on it, and then didn't know what to do with it. I eventually decided it would be good for recipes. I found a bunch online which I printed and pasted in the book. A whole lot of them came from a Web site that doesn't seem to exist anymore, created by someone whose username was "~amanders" and who seemed to be interested in understanding world culture through food. I got a few dandies from her, but this recipe for "dovi," which according to the site was taken from a book of Zimbabwean recipes, was my favourite. It came up in conversation yesterday and I promise buymeaclue that I would share it posthaste.
You can actually find a ton of recipes for dovi online, but since this is the one I can vouch for, I figured it was worthwhile posting the actual recipe I use instead of directing you to a different one. I typed the recipe nearly word-for-word (and yes, I do have trouble with the direction to find a fifteen-ounce can of anything!) but have added a few italicized remarks of my own.
I don't know if this is a good candidate for slow-cookering, but once you have things chopped it's really no trouble to make.
Recipe for Dovi
2 medium onion, finely chopped
Saute 'til golden in 2 tablespoons butter, in large stewpot over medium heat
2 cloves garlic, finely sliced and crushed
2 chiles, chopped (or half teaspoon cayenne)
Add w/half teaspoon pepper and up to 1 teaspoon salt and cook, stirring, a few minutes to blend flavours
2 green bell peppers, chopped
2.5 to 3 lbs chicken, cut up (Shelley says: original recipe says "whole chicken," I use packaged chicken breasts or thighs, which work fine)
Add and fry, turning chicken pieces until browned on all sides
3-4 tomatoes, mashed or pureed (or a 15.5 oz can of tomato puree)
Mix in with about 2 cups water, reduce heat and simmer 5-10 minutes
Half cup smooth natural peanut butter (original recipe warns against Skippy-types with sweeteners and stabilizers, which apparently make the stew "gluey")
Mix a few spoonfuls of broth from the pot, then add the peanut butter to the pot. Let simmer until the chicken is well cooked (at least 30 minutes)
Half-pound of greens--spinach will do, original recipe suggests pumpkin greens if you can get them
Add to stew when chicken is done and cooked until greens are "lightly done." (Shelley: If you're planning on leftovers I suggest cooking only as many greens as you can eat in one sitting, otherwise they'll get all soggy in the leftovers.)
Serve with rice or nsima (Shelley: The original site had a recipe for nsima, but it's so straightforward you might as well use this one. It's kind of a cool alternative to rice!)
Yum!
You can actually find a ton of recipes for dovi online, but since this is the one I can vouch for, I figured it was worthwhile posting the actual recipe I use instead of directing you to a different one. I typed the recipe nearly word-for-word (and yes, I do have trouble with the direction to find a fifteen-ounce can of anything!) but have added a few italicized remarks of my own.
I don't know if this is a good candidate for slow-cookering, but once you have things chopped it's really no trouble to make.
Recipe for Dovi
2 medium onion, finely chopped
Saute 'til golden in 2 tablespoons butter, in large stewpot over medium heat
2 cloves garlic, finely sliced and crushed
2 chiles, chopped (or half teaspoon cayenne)
Add w/half teaspoon pepper and up to 1 teaspoon salt and cook, stirring, a few minutes to blend flavours
2 green bell peppers, chopped
2.5 to 3 lbs chicken, cut up (Shelley says: original recipe says "whole chicken," I use packaged chicken breasts or thighs, which work fine)
Add and fry, turning chicken pieces until browned on all sides
3-4 tomatoes, mashed or pureed (or a 15.5 oz can of tomato puree)
Mix in with about 2 cups water, reduce heat and simmer 5-10 minutes
Half cup smooth natural peanut butter (original recipe warns against Skippy-types with sweeteners and stabilizers, which apparently make the stew "gluey")
Mix a few spoonfuls of broth from the pot, then add the peanut butter to the pot. Let simmer until the chicken is well cooked (at least 30 minutes)
Half-pound of greens--spinach will do, original recipe suggests pumpkin greens if you can get them
Add to stew when chicken is done and cooked until greens are "lightly done." (Shelley: If you're planning on leftovers I suggest cooking only as many greens as you can eat in one sitting, otherwise they'll get all soggy in the leftovers.)
Serve with rice or nsima (Shelley: The original site had a recipe for nsima, but it's so straightforward you might as well use this one. It's kind of a cool alternative to rice!)
Yum!