Jack's World Famous African Stew Recipe
I love experimenting with foods and trying new sensations for my tastebuds. I've been blessed with a family who enjoys food from around the world, so when I discover a new product we have a good family time preparing it together. This recipe is fairly simple to do, and the taste is very good. It feeds a lot of people for an inexpensive price. I encourage you to look around at my many other recipes, and as always, share them with your friends by "liking" it with the Facebook button above this paragraph.
- 2 Chicken breasts, Cubed into 1/2 inch pieces
- 1 Large onion, Cubed into 1 inch pieces
- 1 Red Bell pepper, Cubed into 1 inch pieces
- 6 Medium yams, Cubed into 1 inch pieces
- 10 Okra, Capped
- 2 Cups Tomato sauce
- 1 Jar stew sauce, Available at Amazon or in many stores
- 1/2 cup Natural Crunchy Peanut Butter
- 2 cups Fresh Spinach leaves, packed
- Salt and Pepper
Esther's Ready Stew is an authentic way to fix West African meals at your home without fuss or mess. It comes in both "hot" original and mild versions.
- Marinate chicken pieces with two tablespoons of the Ready Stew sauce. Set aside for at least 30 minutes. Make stock with the breast bones and skin.
- Sauté the onion and pepper in a little oil for about 10 minutes or until softened in a five quart pot. Add the chicken pieces and brown on all sides.
- Add the yams and stir the ingredients together.
- Mix together the tomato sauce, the jar of Ready Stew sauce and the peanut butter. If you are using the original Ready Stew you can reduce the amount you use to avoid overly spicy sauce if you are sensitive to spicy heat. Pour the mixture over the ingredients.
- Add enough chicken stock to allow the liquid to just cover the ingredients. Add salt and pepper to taste.
- Let cook for 30 minutes and then add the okra. Continue to cook for another 30 minutes. Stir in the spinach leaves and cook for five more minutes.
- Serve with a fresh pot of rice.