Chicken and Vegetable Stew in Peanut Butter Tomato Sauce: Mafe

Ingredients

• 1 small butternut squash peeled cut into 1/2-inch pieces (or 6 patty pans, cut in half)
• 1 small cabbage cut in 1/2-inch pieces (or 6 brussels sprouts)
• 0.5 pound carrots peeled cut into small chunks
• 3 pound meat from a rotisserie chicken cut in eighths
• 4 servings rice white steamed for serving
• 3 tablespoons vietnamese fish sauce 
• 1 large onion chopped
• 0.5 cup peanut butter or "tigadege" (roasted peanut paste)
• 0.5 pound potatoes (1 large one)
• 1 teaspoon salt 
• 1  scotch bonnet pepper whole
• 1 large tomatoes chopped
• 0.3 cup tomato paste 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• pot

Directions

1. Watch how to make this recipe.
2. In a large pot, heat oil until hot and brown chicken pieces on all sides.
3. Remove chicken temporarily.
4. In the same frying pan, add the onions and stir until soft and slightly brown.
5. Add the tomato paste and salt, and stir well.
6. Add all the prepared vegetables and fish sauce to the pot. Return the chicken to the pot and add just enough water to cover. Bring to a boil, stir, and reduce heat to medium. Simmer for approximately 30 minutes. Check the vegetables to avoid overcooking, removing them in a bowl as they are done.
7. When all the vegetables are cooked and removed from the stew, add the peanut butter or "tigadege", 1 tablespoon at a time to make sure it is well dissolved in the broth.
8. Add the Scotch bonnet pepper, if using and simmer until broth thickens, about 20 to 30 minutes.
9. Return all the vegetables to the pot and simmer 5 minutes more.
10. Serve over white rice.