Ingredients:
2 small chickens, washed and cut into serving-sized pieces
250ml groundnut oil
5 onions, chopped
4 tomatoes, blanched, peeled and chopped
1 coconut (crack carefully and reserve the juice then grate the flesh)
5 tbsp peanut butter
1 hot chilli, finely chopped
8 plantains
salt, to taste
Method:
Heat about 100ml of the oil in a pan, add the chicken pieces, in batches, and fry until nicely browned all over. Remove the chicken pieces with a slotted spoon and set aside.
Add the onions and tomatoes to the pan and fry for about 10 minutes, or until the tomatoes break down to a sauce. Return the chicken pieces to the pan and add the coconut juice and enough water to barely cover the ingredients.
Bring the mixture to a boil, reduce to a simmer and cook for 15 minutes. At this point stir in the peanut butter and the chilli. Bring to a boil, reduce to a simmer and cook for about 50 minutes, or until the chicken is tender and the sauce is thick.
Peel the plantains and slice lengthways into three strips. Heat the remaining oil in a pan, add the plantain strips and fry until browned on one side. Flip the plantains over, stir in the coconut flesh and fry until browned.
Serve the chicken stew with plain boiled rice and accompanied by the fried bananas and coconut.
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