Dovi (peanut Butter Stew) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
2 tbsp: Butter,
2 medium: Onions, finely chopped
2: Garlic cloves, finely sliced an crushed
1 tsp: Salt,
1/2 tsp: Pepper,
1: Chile pepper, seeded, minced
1: Chicken, cut in serving pieces
2: Green bell peppers, cored, seeded, chopped
3: To 4 tomatoes, cored, coarser chopped
2 cup: Water,
6 tbsp: Smooth peanut butter,
1/2 lbs: Spinach,
Directions:
Melt butter in a large stew pot over moderate heat; add onions, saute
until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry
2 or 3 minutes; add chicken and bell peppers. Fry stirring
occasionally, until chicken browns on all sides.
Mash tomatoes with a fork an mix them into the stew, along with the
water. Reduce heat, cover, and simmer
10 minutes.
Thin the peanut butter with a few tablespoons of hot broth from the
pot. Add half of the peanut paste to the stew; continue simmering
until chicken is well done
Wash spinach. Place in a pot, cover, and steam (the water clinging to
the leaves is sufficient for steaming) until tender. Drain and
combine with remaining peanut paste. Serve greens with the stew.
Serves 4 to 6.
PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat
(8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle,
8/18/93.
Source from luhu.jp
until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry
2 or 3 minutes; add chicken and bell peppers. Fry stirring
occasionally, until chicken browns on all sides.
Mash tomatoes with a fork an mix them into the stew, along with the
water. Reduce heat, cover, and simmer
10 minutes.
Thin the peanut butter with a few tablespoons of hot broth from the
pot. Add half of the peanut paste to the stew; continue simmering
until chicken is well done
Wash spinach. Place in a pot, cover, and steam (the water clinging to
the leaves is sufficient for steaming) until tender. Drain and
combine with remaining peanut paste. Serve greens with the stew.
Serves 4 to 6.
PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat
(8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber.
From an article by Karola Saekel in the San Francisco Chronicle,
8/18/93.
Source from luhu.jp