Kansiyé

Ingredients12

• chicken pieces500 g
• peanut butter (smooth)200 g
• palm oil2 tbsp
• onion, chopped1 large
• garlic, minced3 cloves
• fresh ginger, grated1 tsp
• canned diced tomatoes400 g
• tomato paste2 tbsp
• chicken stock500 ml
• salt1 tsp
• black pepper½ tsp
• hot pepper (optional)1

Method

1. Heat the palm oil in a large pot over medium heat and sauté the chopped onion, minced garlic, and grated ginger until the onion becomes translucent.
2. Add the chicken pieces and brown them on all sides, about 5 minutes.
3. Stir in the diced tomatoes and tomato paste, cooking for another 3 minutes to combine the flavors.
4. Mix in the smooth peanut butter, stirring continuously until it fully dissolves into the sauce.
5. Pour in the chicken stock, bring the mixture to a gentle boil, then reduce heat and simmer for 30 minutes, or until the chicken is cooked through and the sauce thickens.
6. Season the stew with salt, black pepper, and the optional hot pepper to taste.
7. Serve the Kansiyé hot over steamed white rice.