Ingredients
- 1 whole chicken, cut into medium-sized pieces
- 10 tbsp peanut oil
- Â 3 onions, finely chopped
- 3 garlic cloves, finely chopped
- 200 - 250 g peanut paste
- 10 tbsp peeled tomatoes in small cubes
- 2 tbsp tomato purée
- 1 pinch ground bird pepper
- 1 small piece of grated ginger
- 250 ml chicken stock
- Salt and pepper to taste
- 20 - 30 gombos (or okra)
- 1 l water
- Sides
- manioc, plantain bananas, basmati rice
- Â
- Â
Instructions
- First heat the oil and brown the onions and garlic in a pot. Add the chicken pieces. Season with salt and pepper and fry.
- In a bowl, mix 250 ml of chicken broth with the peanut paste until smooth.
- Add 1 pinch of bird pepper, peeled toma- toes, tomato purée and ginger. Mix everything together and pour over the chicken, which will have turned golden brown in the meantime. Mix well.
- Add 1 litre of water to the pot and leave to cook over a medium heat for 1 hour, leaving the lid open so that the water can evaporate, until a smooth sauce is obtained.
- After half an hour of cooking, cut the gombos in half and add them.
- Add salt, pepper and chilli to taste.
- Serve with plain basmati rice and steamed plantain and manioc bananas. Plantain bananas can also be fried in a pan with a little oil.
Recipe : Makimba (MaÈté van der Vekene)
