Ingredients
The following ingredients have 4 Servings
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 3 lbs (1 1/2 kgs) bone-in chicken pieces (use thighs or breasts or any parts you wish, use cleaver to cut into smaller pieces)
- 2 tomatoes
- 1 onion
- 2 fresh hot peppers (, chopped and seeded or 1/2 tsp ground red pepper)
- 1 lb (500 g) beef, cut in chunks
- 1 tsp ground crayfish powder
- 1/2 tsp salt
- 1/2 tsp thyme
- 2 Tbsp tomato paste
- 1/2 cup (125 g) smooth, unsweetened peanut butter
- 6 hard-boiled eggs (, peeled)
- Sliced bananas sprinkled with lemon or orange juice
- Chopped tomatoes
- Chopped green pepper
- Slice cucumber
- Fresh grated coconut (, plain or toasted)
- Sliced onion sprinkled with vinegar and sugar
- Diced pineapple
- Chopped roasted peanuts
- Papaya (, peeled and cut into cubes, mixed with lemon juice and fresh chili pepper strips)
- Avocado (, peeled and cut into cubes)
- Fresh mango (, peeled and cut in chunks)
- Any type of chutney
Instruction
- Mix salt and ground ginger in a small bowl, and rub thoroughly into chicken pieces on all sides. Cover and leave at room temperature for about 30 minutes
- In a food processor or blender, grind tomatoes, onion and hot peppers together until smooth. Set aside
- Heat oil in a large, heavy or non-stick pan. Add chicken pieces and beef. Brown well on both sides over medium-high heat. Remove and set aside
- Add ground vegetables to pan, and simmer for about 15 minutes, uncovered
- Add ground red pepper (if using), ground crayfish powder, salt, thyme, tomato paste and two cups of water. Mix well and bring to a boil
- Measure peanut butter into small heat-resistant bowl. Ladle one cup of broth from the sauce into the bowl, and mix well with peanut butter. Add this paste to the sauce
- Return chicken and beef to the pot. Simmer uncovered over medium heat, 30 to 45 minutes, until chicken is fully cooked
- Add whole, peeled eggs to sauce during last 10 minutes of cooking. Remove and serve separately with a selection of other toppings
