1 2-3 lb. chicken, cut into pieces

1 tsp. salt

tsp. ground black pepper

  cup butter

cup onions, chopped

1 pint chicken stock

cup pure peanut butter, or 1 lb roasted peanuts, ground to a paste

1 to 2 egg yolks

several sprigs of parsley, coarsely chopped


Rub the chicken pieces with salt and pepper. melt butter in a large, heavy skillet or stew pot, and add the chicken and onions. Cover and simmer over lowest heat, periodically adding stock until you have used it all. (If you don't have stock, add plain water or bouillon). After 15 minutes, remove

half  cup of the cooking liquid to thin the peanut butter or paste. Add to the pot and bring to a boil. Reduce heat and then whisk some of the hot stew liquid into the egg yolks. Add to the pot and stir to incorporate the egg mixture into the stew. Simmer gently until chicken is done. Be careful not to heat the stew above a simmer from this point. Garnish with parsley

leaves and serve with rice or a corn porridge.


Serves 4 - 6.


country : Uganda

course : poultry dish


source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman