Peanut Sauce with Rice

From the kitchen of Sue Farho
Sue learned this recipe when we were living in Daloa, Côte d’Ivoire from 1993-1997. A Baoule woman taught Sue how to make this delicious meal. We enjoy it for lunch once a week.

Type of recipe: African sauce
Country: Côte d’Ivoire
Number of people: 6
Minutes to prepare: 15
Minutes to cook: 45

Ingredients
1 onion
1 chicken
3 TBSP. tomato paste (can substitute 2 fresh tomatoes)
4 chicken bouillon cubes
1 beef bouillon cube
½ cup of natural peanut butter
2 tsp. of salt
mushrooms (not in the original Baoule version)
Easy to cook
Fry chopped onions (add sliced mushrooms if you like) with a little oil in a deep casserole pot
Place the chicken parts on top of the onions
Spread the tomato paste over the chicken parts
Dissolve the bouillon cubes in one cup of water
Add the dissolved bouillon cubes to the chicken
Mix the peanut butter with 3 or 4 cups of water so that the chicken is covered with water
Let it boil
then simmer for one hour or more. Be careful that it does not burn. You will have to stir it every so often.
Serve with white rice and Tabasco sauce. My husband and Joshua love it! We eat this for lunch every Wednesday. In Africa, we often eat it with banana foutou. Which is boiled plantain bananas and manioc smashed into a kind of dough.