Mwamba Recipes

Steps:

• Simmer chicken covered in water with bouquette garnis until it's falling off the bone. Never boil meat, that makes it rubbery. Pull meat off the bone and reserve stock.
• Saute onion, hot pepper and garlic in oil until translucent. Add tomato.
• Stir in tomato paste and about 1/2 C stock.
• Add peanut butter.
• You should end up with a sauce that is similar in texture to spaghetti sauce. Add more stock if needed.
• Return chicken to the pan and simmer for a few minutes to infuse the flavors.
• Serve over rice.
• That's the traditional method.
• Now the "My in laws have shown up at the door to see little Joey, all I have is a couple of chicken breasts in the fridge and Joey is at that age where he asks adults things like "Mommy says that you are a busy body, how can I be one too?" version.
• To your favorite spaghetti sauce add the peanut butter and chunks of chicken breasts and crushed red pepper to taste. While that simmers, put water on to boil for minute rice and get back out and keep an eye on Joey.

Steps:

• Season the chicken, meat or fish well with salt.
• In hot oil in a large and heavy stewing pan, saute the meat with the onions until well browned.
• Add chili peppers, tomatoes and enough water to barely cover.
• Simmer until tender and nicely cooked.
• Serve with boiled rice or fried plantain.
• VARIATION: You can mix 1/4-1/3 cup peanut butter with a little boiling water until smooth and add to stew 15-20 minutes before it is done.

Steps:

• Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
• Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
• Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
• Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
• Serve with boiled yuca or over rice.