Name: African-style peanut, okra and tomato gumbo
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 300 gram okra; 2 tablespoon peanut oil; 800 gram chicken thigh fillets, chopped coarsely; 2 large_piece brown onions (400g), sliced thickly; 3 clove garlic, crushed; 1 teaspoon sambal oelek; 5 medium_piece tomatoes (650g), peeled, seeded, chopped finely; 1/4 cup (70g) tomato paste; 1/3 cup (85g) crunchy peanut butter; 1 large_piece potato (300g), chopped coarsely; 2 cup (500ml) water

Ingredients

300 gram okra

2 tablespoon peanut oil

800 gram chicken thigh fillets, chopped coarsely

2 large_piece brown onions (400g), sliced thickly

3 clove garlic, crushed

1 teaspoon sambal oelek

5 medium_piece tomatoes (650g), peeled, seeded, chopped finely

1/4 cup (70g) tomato paste

1/3 cup (85g) crunchy peanut butter

1 large_piece potato (300g), chopped coarsely

2 cup (500ml) water

Method

1.Trim stems from okra. Heat half of the oil in large saucepan; cook chicken, in batches, stirring, until browned. Drain on absorbent paper.

2.Heat remaining oil in pan; cook onion, garlic and sambal oelek, stirring, until onion is soft.

3.Return chicken to pan. Add remaining ingredients; simmer, covered, about 30 minutes or until potato is tender.

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