West Africa: Chicken in Peanut Sauce

• Fry the onions in oil. Eighth tomatoes and add. The whole thing is more like deep-frying than frying, it should not be saved on oil. Dice the other vegetables (which the fridge has got ..) and add them to the pan. The tomatoes have to fry for at least half an hour so that they taste sweet. Now season with the spices to taste. I take about a tablespoon each of cumin, cumin, and curry. You get the original spiciness by using special chilli peppers, which you can only get in Asian shops ... but that's not something for the common European stomach. These pods are usually also cooked and removed before consumption. Now stir in the peanut butter and fill up with the broth. Finally, season the flails with paprika and salt and add to the sauce for further cooking at a low temperature (close the lid). Turn and stir occasionally so that nothing burns. the meat is done after about 40 minutes. It also tastes really fine if you fry peanuts with the vegetables and cook them ... the real African peel them by hand beforehand ...

What goes with it?

• 2nd original would be e.g. Cassava root like potatoes cooked in water Plantain like potatoes cooked in water (especially the "ripe" ones, so yellow ones are delicious) Yam root like potatoes cooked in water Couscous Rice and the king of the side dishes is Fufu (but making it is an art in itself ) Personally, I don't like yams and manioc very much, but I really like plantains, which also taste great when the ripe ones are cut into slices and fried.