Smoked Chicken in Peanut Sauce with plantain mash

Directions

1. Season the beef, then add a little oil to a large cooking pot and use to fry the meat until golden brown.

2. Add the onions, garlic and spring onions to the meat and fry for 10 minutes.

3. Crush the tomatoes, add to the pot, then crumble in the seasoning cubes.

4. Stir in chilli powder or chilli paste, to taste then pour in 500ml water and bring to a boil.

5. In the meantime, dilute the peanut paste with a little warm water.

6. Pour into the pot along with 1.5 liters of water.

7. Bring to a boil, reduce to a simmer and cook for 30 minutes, stirring frequently.

8. Add the chicken pieces then peel and cube the vegetables and add them as well (cube the aubergines and quarter the cabbage, if using).

9. Bring back to a simmer and cook for 30 minutes more, or until the vegetables are tender.

10. In the meantime, bring a separate pan of water to a boil.

11. Peel and slice the plantains, add to the pot and cook for about 30 minutes or until tender.

12. Drain the plantains, turn into a bowl, season with salt, oil and hot chilli powder then mash until smooth.

13. Return to the heat and cook for 10 minutes. Serve the stew, accompanied by the mashed plantains.

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