RECETAS Y COCINA

Ingredients

• 1.8 l water
• 5 Maggi or bouillon cubes
• 1 large onion, chopped
• Pinch of oregano
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• 2 tbsp tomato paste
• Pinch of cayenne pepper
• 1 large tomato, diced
• 400ml natural peanut butter
• 2 chicken breasts, shredded
• 4 habanero or scotch bonnet chillies pounded to a paste
• 3 bayleaves
• Salt and pepper to taste
• 1 tbsp oil

Preparation

Heat the oil in a pan and fry the onion and garlic until tender.

Add all the remaining ingredients (except chicken and peanut butter) and bring to a boil.

Reduce to a simmer, then add the peanut butter.

Stir to dissolve and allow to simmer gently for 50 minutes to thicken the sauce.

Add the chicken breasts and cook for a further 30 minutes.

Add the chillies (pound to a paste or add them whole for a milder flavour).

Serve with rice or fufu.

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