1. Wash the chicken and season with salt, thyme and some chopped onion.

2. Place in a pot and bring to the boil until tender, without overcooking.

3. Add smoked fish, the rest of the chopped onions, chopped tomatoes, groundnut oil, chilli powder and finely chopped garden egg.

4. Top and tail the okras, if used, and add to stew.

5. Simmer the stew until it boils.

6. Mix the groundnut or peanut butter with warm stock liquid, and add the paste to the stew.

7. Add salt (to taste).

8. Simmer for 15-30 minutes.  Allow the stew to cool off the stove before serving.

9. Serve with rice, boiled ripe plantain or fufu (cassava starch).

Ingredients

4 medium onions, chopped

2 beef tomatoes, chopped

6 large chicken thighs

200 g/7 oz smoked fish (tilapia

or cat fish)

4 white garden eggs (garden

aubergine), finely chopped

Stock from seasoned chicken

or added stock cube of choice

1 teaspoon thyme

2 tablespoons groundnut oil

3 teacups of milled groundnut

(or 3 serving spoonfuls of

organic peanut butter)

1 teaspoon dried chilli

powder

1 litre/1 ¾ pints of water

6 okra (Ladies’ Fingers –

optional)

Salt (to taste)