2 medium onions, finely chopped

2 tblsp. butter

2 cloves garlic, finely sliced and crushed

1 tsp. salt

˝ tsp. pepper

1 chili pepper or ˝ tsp cayenne pepper

2 green bell peppers, chopped

1 chicken, cut into pieces

3 - 4 fresh or canned tomatoes

6 tblsp. smooth peanut butter

˝ lb. spinach or pumpkin leaves


In a large stew pot over moderate heat, sauté onions in butter until golden brown. Add garlic, salt, and hot peppers. Stir for 2 - 3 minutes, then add green peppers and chicken. When all the chicken pieces are brown on every side, mash tomatoes with a fork and mix them into the stew, along with about 2 cups of water. Reduce heat and simmer for 5 - 10 minutes.

Thin the peanut butter with a few spoons of hot broth and add half the resulting paste to the pot. Simmer until meat is well cooked. Meanwhile, boil spinach or pumpkin leaves for several minutes until tender. Drain, and toss with the remainder of the peanut butter paste. Serve stew and greens together.


Serves 4 - 6.


country : Zimbabwe

course : poultry dish


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