Estimated Nutrition (whole recipe, rough)
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Okra | 1 cup (100g) | 33 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 tablespoons vegetable oil
- 2 onions , neatly minced
- 3 garlic cloves, neatly minced
- 1½ teaspoons grated ginger
- 2 cups crushed tomatoes
- 4 chicken flavour bouillon cubes , crumbled
- 1 cup peanut butter
- 4 African eggplants, peeled and chopped
- 2 sweet potatoes , peeled and chopped
- 1 medium size green cabbage , washed and chopped
- 4 medium size carrots , washed and diced
- 3 medium size turnips , washed and chopped
- 2 medium size habanero chile peppers
- 15 medium size okra , washed, trimmed, and chopped
- Salt to taste
- Black pepper to taste
- Chopped peanuts (optional)
Directions
In a large pot, heat the oil over medium heat.
Add the onions, garlic, grated ginger. Cook, stirring, for about 5 minutes until the onions become translucent.
Add the tomato paste, bouillon cubes, and 6 cups (about 1.5 litres) hot water. Simmer over low heat for 10 minutes.
Stir in the peanut butter until fully incorporated. Add the eggplant, sweet potatoes , green cabbage , carrots , turnips , and habanero, then stir carefully to avoid fully crushing the habanero.
Cover and cook for about an hour over low heat until thickened.
Stir in the okra , then season with salt and black pepper to your desired taste. Cook for about 30 minutes until the vegetables become soft.
Remove the chilli pepper and sprinkle it with peanut butter if you will like and if not leave it like that.
Serve hot.