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Wednesday, July 1, 2009

A Lovely Dinner--PB Stew!

This dovi, or PB stew, is based on a traditional recipe from Zimbabwe, and adapted from a recipe found at


2 medium onions, finely chopped
2 green bell peppers, chopped
2 tbsp butter
1 medium chicken, skinless, de-boned, cut into serving pieces
2 garlic cloves, finely sliced and crushed
4 medium fresh tomatoes
1 tsp salt
1/2 tsp black pepper
6 tbsp smooth PB
1 hot chili pepper (or more, depending on your spicy tolerance!), finely chopped
1 bag (7-10 oz. ) fresh spinach


In a large stewing pot, fry the onions in 1 1/2 tbsp butter over medium heat, until the onions are a golden brown. Add the garlic, salt and chili. Cook for two minutes, stirring frequently, then add the bell pepper and chicken. Continue frying until the chicken is browned all over.

Meanwhile, mash the tomatoes and add them to the stew. Stir in 1 cup of warm water. Bring to a boil, then reduce to a simmer and cook for 10 minutes. Take a few tablespoons of the broth and use to thin the PB. Add half the resultant paste to the pot then continue simmering, covered, until the meat is thoroughly cooked (about 40 minutes).

In a separate pan, sauté the spinach in the remaining 1/2 tbsp butter, and salt and pepper to taste. Serve as an accompaniment to the stew.


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