My African Peanut Butter Stew
From DIZ3 8 years ago
- 2 hrs to make
- Serves 6
An odd combination, but it works. A hearty soup/stew that's sweet 'n spicy with the undertones of a great vegetable soup. Perfect for cold winter days. I discovered this on allrecipes and only tried it out of curiosity. Read more I never imagined it would become one of my most loved recipes. The original name of the recipe was Zimbabwean Chicken & Vegetable Soup, but I've made a few adjustments and it's known around here as My African Stew. See less
Ingredients
- 1 Tbsp. Olive Oil shopping list
- 1 chicken breast, diced shopping list
- 1 c. Onion, diced shopping list
- Salt & Pepper shopping list
- 4 cups Vegetable Stock shopping list
- 1/2 c. Peanut butter shopping list
- 2 cans Rotel Tomatoes shopping list
- 3 c. cabbage, finely chopped shopping list
- 1 c. Sweet Potato, chopped shopping list
- 1 c. carrot, chopped shopping list
- 1 c. Turnip, chopped shopping list
- 1 c. frozen Okra shopping list
How to make it
- Note: If you are leery about the peanut butter, only use half.
- 1. Heat olive oil in a stock pot (use at least a 4qt pot). Add chicken and onions. Sprinkle with salt 'n pepper and cook until chicken is done.
- 2. Add 1c. vegetable broth. When broth is warm, add peanut butter and stir until smooth. Add remaining broth, tomatoes, cabbage, sweet potatoes, carrots, and turnip. Bring to boil and simmer 30 minutes.
- 3) Add okra and continue simmering 45 - 60 min. or until okra is done and all of the vegetables are tender. Stir occasionally.
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