Groundnut and okra stew

Directions

1. Boil chicken with ginger and the onion half, using about 8 cups water.

2. Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about 5 minutes.

3. Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear.

4. Remove the partially-cooked chicken pieces and put them, along with about half the broth, in the large pot.

5. Add the peanut butter, salt and peppers.

6. Cook for 5 minutes before stirring in the eggplant and okra.

7. Continue cooking until the chicken and vegetables are tender.

8. Add more broth as needed to maintain a thick, stewy consistency.

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