Entree: Central African Republic – National Cuisine – Ngoundja (Hearty Central African peanut and tomato stew with chicken and greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 55 min

Total 1 hr 15 min

Ingredients

- 2 lb (900 g) bone-in chicken thighs (about 6–8 pieces)
- 3 tbsp (45 ml) peanut oil or vegetable oil
- 1 large (200 g) onion, chopped
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (240 g) smooth peanut butter (natural or commercial)
- 3 cups (720 ml) chicken stock or water
- 1 scotch bonnet or other hot pepper, seeded and finely chopped (about 10 g), optional or to taste
- 1 tsp (5 g) smoked paprika or mild ground chili
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) lime juice
- 4 cups (120 g) fresh spinach or chopped cassava/collard greens
- 2 tbsp (8 g) fresh cilantro or parsley, chopped (for garnish)
- 2 cups (uncooked) long-grain white rice (about 380 g) to serve, or cooked fufu

Instructions

1. Season the chicken thighs with 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper. Heat the peanut oil in a large heavy pot over medium-high heat.
2. Brown the chicken thighs in batches until golden on all sides, about 6–8 minutes per batch; remove and set aside.
3. Reduce heat to medium, add the chopped onion and sauté until soft and translucent, about 5–7 minutes. Add the garlic and grated ginger and cook 1 minute until fragrant.
4. Stir in the chopped tomatoes and tomato paste; cook for 4–5 minutes until tomatoes begin to break down.
5. Return the browned chicken to the pot. Add the peanut butter and pour in 3 cups (720 ml) chicken stock, stirring to dissolve the peanut butter into a smooth sauce. Add the chopped hot pepper if using, smoked paprika, remaining salt and pepper.
6. Bring to a gentle simmer, cover partially, and cook for 25–35 minutes until the chicken is tender and the sauce has thickened. Stir occasionally and add a splash of water if the sauce becomes too thick.
7. Stir in the lime juice and then add the fresh spinach or chopped greens. Cook until the greens are wilted, about 3–5 minutes. Adjust seasoning with more salt, pepper, or lime juice as needed.
8. Meanwhile, prepare the rice according to package instructions to yield about 4 servings.
9. Serve Ngoundja hot over rice or with fufu, garnished with chopped cilantro or parsley.