West African Stew - cooking recipe

Ingredients

2 lb. boneless chicken
4 Tbsp. red palm oil or substitute corn oil
1 large onion, chopped
1 large green pepper, chopped
1 pkg. frozen speckled butter beans
2 zucchini or yellow squash or 1 eggplant
3 c. broth
2 c. tomato sauce
1 c. peanut butter
1 1/2 c. water
salt to taste
hot red pepper to taste (if desired)

Preparation

Boil
chicken
until tender and remove from broth. Heat palm oil until it \"smokes out\" and becomes translucent.\t(Use electric frypan
out
of doors since smoke may make breathing difficult for a few moments.) Add onion and pepper as soon as oil \"clears\" and simmer for\t10
minutes.
(It will stop smoking.) Add the oil mixture to broth. Cook butter beans and add. Cut up vegetables and put
them
in
broth to cook. Add tomato sauce. Simmer 15 minutes. Mix
peanut
butter
with water and stir into stew.
Add seasoning.\tAdd cooked chicken and simmer until it thickens a bit. Serve hot over cooked rice.