African Chicken

Sterling commented, "African Chicken? Sounds like something you should share the recipe for."

There is a story I have to share first.

Before I was born, there was a young political refugee from South Africa. Upon seeing my Opa, this young man opened his arms and embraced Opa, announcing, "My American father! I greet you!" Opa brought the young man home, and that is how Molapatene Collins Ramusi became part of the family. I knew him as Uncle Mafa.
African chicken is a meal that he made for my family. I have vivid memories of how wonderful dinner was, and my mother's cry of despair when she saw the aftermath in the kitchen.

Although he was allowed to return to South Africa in 1984, when his wife was killed, Uncle Mafa returned to Chicago briefly...I don't remember when, but it was for a wedding, done with the traditional tribal flare. My Da and I were among the few white-skinned people who attended. It was the last time I ever saw him. I do not know if he lived to see Nelson Mandela released from prison, but I hope so!

The exact recipe for the meal made in my childhood home is long-gone. It is also peanut based, so I have had to experiment with alternatives. This approximation is close enough to bring back memories of a magnificent man.


African Chicken
Ingredients

• 2 green peppers, cut into rings
• 1 onion, cut into rings
• 4-6 chicken breasts, cut into cubes
• 6-oz tomato paste
• 3/4 cup "nut" butter (I use almond or sunbutter, traditionally, it is peanut butter)
• 2 cups chicken broth
• 1 teaspoon chili powder
• 1 teaspoon sugar
• 1/2 teaspoon nutmeg

Directions
Put peppers, onion, and chicken into a skillet. Stir-fry until chicken is cooked through, and the vegetables are wilting. Remove from heat.

In a stew pot, combine the tomato paste, nut butter, broth, and spices over a low heat. Stir in the chicken and peppers and simmer for 20-30 minutes or longer...like chili, it is more flavorful the longer it sits. Just be careful not to burn it!

(Alternatively, throw everything UNCOOKED in a crock pot and cook for 4 hours on high or 8-10 on high.)

Serve over rice, with a variety of toppings.


Topping suggestions
flaked coconut, peanuts (almonds, sunflower seeds, etc), raisins, dried cranberries, banana slices, crushed pineapple, chutney, chopped hard-boiled eggs, chopped eggplant, apple pieces tomatoes, shredded carrots, chopped eggplant