African Peanut Chicken Stew

I made a yummy chicken stew with a Nigerian peanut suya paste. Fried the chicken pieces (cut up a whole chicken) until browned, added the paste, tomato purée, chopped onion and topped up with water. Simmered for about half an hour until the sauce thickened. Served with rice, grilled sweetcorn (I grilled on cob until black in some places to try to give it and Africany flavour. Still not the same without charcoal.) cucumber slices and 'tomavobanonion' salad - a recipe Perry brought back with him for Kenya years ago, made of tomato, avocado, banana and onion, squeeze of lime, pinch of salt.