Zimbabwean Vegetable And Peanut Stew - {Huku Ne Dovi}

Recipe Ingredients

2 tablespoons	30ml	Olive oil
2		Onions - chopped
1 cup	198g / 7oz	Peanut butter
4 cups	948ml	Vegetable or chicken stock
1		Tomatoes - (16 oz) - cut in pieces
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 teaspoon	2.5ml	Cayenne pepper flakes - or less to taste
2 cups	292g / 10oz	Finely-chopped cabbage
3		Sweet potatoes - chopped
4		Carrots - chopped
2		Turnips - chopped
12		Okra, fresh or frozen - with stems trimmed
2 cups	125g / 4.4oz	Cooked chicken in big chunks - (to 3 cups)

Recipe Instructions

In a large pot, fry the onion in the oil until soft, about 3 minutes. Reduce the heat to medium and stir in 1 cup of the stock.

Whisk in the peanut butter, then stir in the rest of the stock, the tomatoes with their juice, salt and pepper to taste, and the hot pepper. Bring to a boil, then reduce heat, cover, and let simmer for 30 minutes.

Stir in the cabbage, sweet potatoes, carrots, and turnips, bring back to a boil, then reduce heat again, cover, and cook for 20 more minutes.

Stir in the okra and chicken chunks, cover, and let stew for 30 minutes.

To serve, gather your guests around a table and invite them to dig in, right hands only. Or ladle it out into individual soup bowls and serve with cornbread or the traditional fried cornmeal mush.

Serve hot as a meal to 6 to 8 people -- ideally with sadza, or fried cornmeal mush.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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