Sunday, February 17, 2013

Domada (West African Stew)

(A Cookbook for the Financially Challenged, by Alexandra Pauley)

1 T oil or chicken fat
1 onion, coarsely chopped 
2 cloves garlic, sliced 
1 c celery, sliced 
2 carrots, sliced 
6 tomatoes, diced (or 1 can of diced tomatoes)
5 c chicken stock
3 c cooked chicken, in bite-sized pieces
1 c peanut butter 
2 c shredded cabbage 
1 can (6 oz) tomato paste 

Sauté the onion, garlic and celery in the oil or chicken fat until soft. Add the carrots, tomatoes, chicken stock, and chicken. Simmer 20 minutes. Add the peanut butter and mix well. (It will try to settle in clump on the bottom of the pan, so be sure to stir it well.)

Simmer for another 30 minutes. Add the tomato paste and stir it in well to be sure that it dissolves. Add the cabbage and simmer for another 15 or 20 minutes. 

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