African Peanut Sauce recipe

from Mary Schwarz

Ingredients

1 chicken, cut into pieces
1-inch piece of ginger 
2 tblsp. tomato paste
1 tblsp. peanut oil, or other light cooking oil
1 cup chopped onions (maybe more)
1 cup chopped tomatoes
1 cup peanut butter (it is hard to measure out a cup, I just put it in 'till
     it looks about right)
1/2 small cabbage 
*2 hot chili pepper or 1 tsp cayenne pepper
*1 tsp salt
*1/2  tsp black pepper
*2 cloves garlic, finely chopped and crushed or 2 tsp of garlic powder and 
1 tsp garlic salt

Method

* I never measure these items, so I am just guessing on the amounts.  I just 
put them in until it tastes right.

Boil chicken with ginger in 2 cups of water for at least 1/2 hour.  Once 
chicken is cooked (comes off the bones fairly easily) debone the chicken and 
save the broth.  

While the chicken is cooking, in a separate large pot, fry tomato paste in the 
oil over low heat.  Add to the paste, the chopped onions and then the 
tomatoes. Stir occasionally until onions are clear.  Then mix in the peanut 
butter and about half of the broth.  Then add the chicken and the spices. 
Simmer over medium heat. 

In a separate pan, boil the cabbage in a covered pan until tender. Add the 
cabbage to the sauce and simmer the sauce for an additional ten minutes.

Add water or broth to the sauce as needed to maintain a thick, stewy 
consistency.  The total cooking time for the sauce should be about 45 minutes.

Serve with rice, fufu, or pate (porridge, pop).