nsoso ya muamba (aka chicken with peanut sauce)

We're all about equal opportunities for food in this household. The UK hubster's DNA screams for Marmite (and I've learned to like it, too), and my born-and-reared-in-the-South genes demand peanut butter, lots and lots of peanut butter. Hubby's tried it and for some reason still prefers natto over it! OK by me--leaves more for little ol' moi.

And it leaves more for this recipe. Yum.

I even buckled down and stirred up my new jar just so I could make this gorgeous meal from Zaire. It's better with chunky if you can get it, but around these parts, I'm happy just to find any sugarless PB, even if it is creamy.

I first made this back in January 2002 (according to what I wrote in my cookbook - Extending the Table: A World Community Cookbook) and even though Stephen's not into PB, he does love this dish. It got a 9 out of 10 rating and a big "Yummmmmm" from us, written in the margin.

Heat 2 T. oil in a big pan and then add 3 lb. (1.5 kg) chicken pieces (I use 2 or 3 boneless skinless chopped breasts or about 8 tenders and have found that about 1 lb. of meat works well with the amount of sauce it makes). Cook through and then set aside on a plate. Add more oil if you need to and fry 1 large sliced onion and 2 cloves minced garlic.

Add 1 c. (250 ml) fresh or canned tomatoes, 1/4 c. (50 ml) tomato paste, 1/2 c. (125 ml) peanuts ground in blender or chunky peanut butter.

Add 1 c. (250 ml) of water gradually to make a smooth sauce.

Then add 1 bay leaf, 2 T. (30 ml) chopped celery or celery leaves, and 1 t. (5 ml) salt.

Cook a few minutes, then add the cooked chicken, stirring well. Cook over medium heat about 15 minutes, adding more water if you need to, and then serve it with rice. Enjoy!

Just don't invite Mr. Peanut to dinner--I don't think he's into cannibalism.