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Name: Kansiyé
Total time: 1 h
Yield: Serves 4
Cuisine: Democratic Republic of the Congo
Ingredients: 500 g chicken pieces; 200 g peanut butter (smooth); 2 tbsp palm oil; 1 large onion, chopped; 3 cloves garlic, minced; 1 tsp fresh ginger, grated; 400 g canned diced tomatoes; 2 tbsp tomato paste; 500 ml chicken stock; 1 tsp salt; ½ tsp black pepper; 1 hot pepper (optional)

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Democratic Republic of the Congo1 hServes 4cooked before

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

meatvegetableotherspice & sauce

Method

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.
Add the chicken pieces and brown them on all sides, about 5 minutes.
Stir in the diced tomatoes and tomato paste, cooking for another 3 minutes to combine the flavors.
Mix in the smooth peanut butter, stirring continuously until it fully dissolves into the sauce.
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.
Season the stew with salt, black pepper, and the optional hot pepper to taste.
Serve the Kansiyé hot over steamed white rice.