Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, May 1, 2017

African Peanut Stew

If you’ve been looking for a reason to throw that bag of frozen okra into your cart at the market, this is your chance. For this stew it’s best to start with a little prepping, salt six boneless chicken thighs, finely chop an onion and a large piece of ginger , peel and cube a large sweet potato, and defrost a large handful of the okra pieces.

Heat a large splash of oil in a soup pot and brown the chicken for four minutes on each side. Set aside for five minutes then cut into chunks. Add another splash of oil to the pot and sauté the onion and ginger for five minutes. Stir in a few teaspoons of curry powder, a half teaspoon of black pepper, a quarter teaspoon of cayenne pepper then cook for another five minutes on medium low heat.

Next, add a small can of diced tomatoes, two tablespoons of tomato paste or ketchup, a cup of chunky peanut butter, the cubed sweet potato, and six cups of chicken stock. Simmer for thirty minutes. Add the okra and cut up chicken and continue to cook for another twenty minutes or until the chicken is cooked through, add salt and cayenne to taste.

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