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Dovi (Peanut Butter Stew)

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      Title: DOVI (PEANUT BUTTER STEW)
 Categories: African, Stews
      Yield: 4 Servings
 
           Stephen Ceideburg
      2 tb Butter
      2 md Onions, finely chopped
      2    Garlic cloves, finely sliced
           -an crushed
      1 ts Salt
    1/2 ts Pepper
      1    Chile pepper, seeded, minced
      1    Chicken, cut in serving
           -pieces
      2    Green bell peppers, cored,
           -seeded, chopped
      3    To 4 tomatoes, cored,
           -coarser chopped
      2 c  Water
      6 tb Smooth peanut butter
    1/2 lb Spinach
 
  Melt butter in a large stew pot over moderate heat; add onions, saute
  until golden brown. Add garlic, salt, pepper and hot pepper. Stir-fry
  2 or 3 minutes; add chicken and bell peppers. Fry stirring
  occasionally, until chicken browns on all sides.
  
  Mash tomatoes with a fork an mix them into the stew, along with the
  water. Reduce heat, cover, and simmer
       10    minutes.
  
  Thin the peanut butter with a few tablespoons of hot broth from the
  pot. Add half of the peanut paste to the stew; continue simmering
  until chicken is well done
  
  Wash spinach. Place in a pot, cover, and steam (the water clinging to
  the leaves is sufficient for steaming) until tender. Drain and
  combine with remaining peanut paste. Serve greens with the stew.
  
  Serves 4 to 6.
  
  PER SERVING: 410 calories, 31 g protein, 14 g carbohydrate, 27 g fat
  (8 g saturated), 100 mg cholesterol, 576 mg sodium, 5 g fiber.
  
  From an article by Karola Saekel in the San Francisco Chronicle,
  8/18/93.
 
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