Chicken Stew with Sadza Dumplings

Chicken Stew with Sadza Dumplings is a traditional Zimbabwean recipe for a classic dish of chicken with bell peppers in a tomato and chilli sauce thickened with peanut butter that's served with cornmeal balls. The full recipe is presented here and I hope you enjoy this classic Zimbabwean version of: Chicken Stew with Sadza Dumplings.

(Serves 4, 1,099 kcals, 54.5g protein)

2 onions, finely chopped
50g butter
2 cloves garlic, crushed
1 finely chopped chilli pepper
8 pieces of chicken, approx 675g (4 thighs and 4 drumsticks) skin removed
2 red peppers, roughly chopped
2 x 400g cans of chopped tomatoes
200ml water
200g smooth peanut butter

1.25 litres water
500g white cornmeal (maize meal)

- Fry onions in large sauté pan with butter, add garlic and chilli pepper.
- Add chicken pieces and brown, add red pepper.
- Combine tomatoes and chicken mixture with 125ml of cold water, simmer for 10mins.
- Add remaining hot water to peanut butter to thin and add to chicken. Simmer for 15 minutes.
- Bring 750ml of water to the boil.
- Mix the remaining 500ml of cold water with 250g of the cornmeal.
- Add cornmeal paste to the boiling water and stir constantly to avoid lumps. Cook for 3 minutes.
- Stir in remaining 250g of dry cornmeal, a little at a time, over heat.
Allow the mixture to cool slightly, from into balls with wet hands.
Place the stew in a serving bowl and serve garnished with the cornmeal balls.

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