Peanut and Sweet Potatoes Pie

2 large sweet potatoes 

2 tablespoons sugar 

1 cup water 

2 tablespoons butter 

1/2 roasted groundnuts 

1/2 single cream 

Blend the groundnuts to a fine powder. Peel the sweet and cut into cube, place them in a large pot with the water and sugar and bring to the boil. Boil sweet potatoes until tender. Place in large bowl and mush until smooth. Add fresh cream, butter and the groundnut and place in baking dish and bake in oven for 20 minutes. Serve with Fresh wiped cream. 

 

Chicken In Peanut Stew

Ingredients: 

2 fresh chillis 

Salt to taste 

1 teaspoon ground black pepper 

vegetable oil 

6oz crunchy peanut butter 

150ml water 

1 large onion peeled and chopped 

2 teaspoons tomatoe past 

1 kilograme skinned chopped chicken 

Blend the tomatoe paste, black pepper, chilli and half the onion in a blender. Marinate the chicken and stand for 30 minutes. Heat oil in a large pot and fry the remain onion until golden brown. Remove onion from pot and add the chicken and fry until golden brown. Add the marinate and cook for 10 minutes. Thin the peanut butter with a some water add to the chicken. If the sauce is too thick add a little more water to your liking. Serve with Nshima or boiled rice. 

Ifisashi

Ingredients: 

2 bunches fresh collard greens (or spinach),

washed and chopped

1 cup raw peanuts, ground

Salt to taste

1 onion, sliced

2 medium tomatoes, sliced

Water

Preparation

In a medium-sized saucepan, boil the onion and tomatoes with the ground peanuts, adding salt to taste and water as needed. After a few minutes, add chopped greens. Stirring occasionally, continue cooking until the peanuts are soft and the mixture has become a fairly thick buttery sauce (15-20 minutes). Serve hot or cold.

Nshima

Ingredients:
1 cup cold water
3 cups hot water
2 to 3 cups corn meal

Preparation
Boil water in a saucepan. Make a paste using some of the meal with the cup of cold water. Add the paste to hot water. Stir with a wooden spoon until thickened like porridge. Cover the saucepan and simmer for some time (about 15 minutes). Lower the heat a little.
Remove the lid and gradually add corn meal, stirring constantly and flattening any lumps that may form. Continue to add meal and stir until nshima thickens to the desired consistency (some people like it thin, and others prefer it thick). Cover and reduce heat to very low. Leave for a few minutes to allow further cooking. Stir the nshima once again and serve in a slightly wet serving dish. Cover to keep it warm. Serve with meat, poultry, fish, or vegetables.