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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Rest Africa >> Nigerian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large pot, heat oil until hot and brown chicken pieces on all sides. Remove chicken and set aside for now. In the same frying pan, add the onions and stir until limp and slightly brown. Add the tomato paste and salt, and stir well. | 2. Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done. | 3. When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth. Add the Scotch bonnet pepper(or jalapeno), if using and simmer until broth thickens, about 20 to 30 minutes. | 4. Return all the vegetables to the pot and simmer 5 minutes more. Serve over white rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
peanut oil	1/4	cup		477.36	0.0	0.0	54.0
chicken	1		cut	-	-	-	-
onion	1		chopped	60.0	14.01	1.65	0.15
tomato paste	1/4	cup		54.12	12.4806	2.8512	0.3102
salt	1	teaspoon		-	-	-	-
tomato	1		chopped	32.76	7.0798	1.6016	0.364
potato	1			-	-	-	-
cabbage	1		cut	-	-	-	-
carrot	1/2		peeled cut	26.24	6.1312	0.5952	0.1536
butternut squash	1		peeled cut cut	-	-	-	-
thai fish sauce	3	tablespoons		-	-	-	-
peanut butter	1/2	cup	#NAME?	759.81	27.8253	31.0374	64.4226
scotch bonnet pepper	1			-	-	-	-
white rice			steamed	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.