128. Mali: Chicken Peanut Stew

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It’s been a while guys I know! So sorry but i have been crazy busy, which is no excuse at all of course. But I hope this epic Chicken Peanut Stew makes it up little 😀

For centuries Mali was a big mighty and rich empire. They used to trade in gold and a lot of the trade routes that traveled through the scorching heat of the Sahara desert led through Mali. At the end of the 19th century, the French colonized Mali, but they barely left any western influences. Since their independence in 1960 is Mali one of the 10 poorest countries in the world. Going to Mali means going back in time, markets with latrines on the side of a road, happy little baby’s running around naked followed by their moms in colorful dresses and hats, potteries with hundreds of pots in different shapes and size for sale, fishermen waiting to make their catch in the Niger river.

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Things you didn’t know about Mali:

  • The bogolanfini cloth, which is made from handcrafted cloth dyed with mud, is produced only in this part of Africa.
  • When Mansa Musa, emperor of the Malian Empire in the early 1300s, made his Mecca pilgrimage, he made Mali famous by bringing with him 12,000 slaves, 60,000 men, 80 camels that each carried between 50 and 30 pounds of gold, and building a mosque every Friday during his journey.
  • Mansa Musa left so much gold to the people along his way, he inadvertently caused inflation in the regions he passed.
  • Historically a lively African intellectual center, Mali’s literary tradition is passed primarily by word of mouth. “Jalises” recite stories or histories of a community by heart.
  • Woman do all the work for the family but they are held in high regard. Women are always consulted, particularly in community decisions, because they symbolize harmony and peace.

This is a good one guys, full of veggies and a lovely rich peanut flavour!!! Plus bonus: a great way to use leftover roast chicken!

Ingredients:

  • 1 roasted chicken, (meat shredded)
  • 1/2 cup roasted peanuts, chopped finely
  • 1 cup crunchy peanut butter
  • 3 cups water (or chicken broth)
  • 2 tablespoons olive oil
  • 2 medium onions, chopped
  • 3 garlic cloves, finely chopped
  • 2 (14- to 16-oz) can diced tomatoes including juice
  • tabasco
  • to 1 1/2 teaspoons cayenne (to taste)
  • 2 teaspoons salt
  • 2 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 2 medium turnips peeled and cut into 1-inch pieces
  • 1 large carrot peeled and sliced
  • 1 red bell pepper, chopped
  • 1 lb spinach, coarse stems discarded
  1. Skin, debone and shred the chicken
  2. Using a deep, heavy-bottomed pot saute garlic and onions in olive oil for 15 minutes (until soft and beginning to caramelize).
  3. Add sweet potatoes, turnips, carrots, and cook covered, for 20 minutes, stirring often. Add red bell pepper and cook additional 2-3 minutes.
  4. Blend peanuts in a food processor to chop fine. Add peanuts, peanut butter, water (or chicken broth), tomatoes with juice, cayenne (to taste), salt, and chicken to the vegetable mixture, stirring until completely mixed.
  5. Stir in spinach, cover pot with lid, and cook additional 5 minutes to heat through. Serve with white rice.

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