New destination, to Cameroon, Africa. We chose Chicken with tomato and peanut butter sauce for this one. It was not easy picking one of many recipes, we wanted to cook many of them. So we decided to make a Cameroon dessert also.
Now first thing first, the main course.
Chicken with Tomato and Peanut Butter Sauce
- Peanut oil,
- chicken (we use 4 chicken tights),
- 2/3 cloves garlic,
- 1 cup tomato paste,
- 1 cup peanut butter,
- 1 cup water,
- cayenne pepper or red pepper, black pepper and salt.
- Heat a couple spoonfuls of oil in a deep pot. Add the chicken and fry it on both sides until it is browned and nearly done. Remove the chicken and set aside.
- Fry the onions and garlic in the same pot. Stir in tomato paste. Reduce heat and simmer for a few minutes.
- Return chicken to pot. Stir in peanut butter.
- Be sure to use a very low heat or peanut butter will scorch. Stir in enough water to make tomato paste and peanut butter into a smooth sauce. Add spices to taste. Stir.
- Simmer on low heat until chicken is done.
- Serve with boiled/fried sweet potato or plantain or rice.
..And for the dessert.
Caramelized Plantain and Sweet Potato
- 3/4 ripe plantains,
- 1 tbs margarin or oil,
- 1 tbs sugar (both brown or white isn’t a problem).
- Peel the plantains and slice them into 1/2-inch rounds.
- Heat the oil or margarine to foaming in a heavy skillet over medium heat.
- Add the plantain slices to the heated oil or margarine and cook for 5 to 8 minutes, or until they are lightly browned and slightly caramelized.
- Sprinkle the plantain slices with the Sugar, allow the Sugar to caramelize slightly, then remove the plantains from the skillet.
- Serve warm.