• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

This dish, typical of West Africa, is traditionally accompanied by foo-foo (a porridgelike side dish made from corn, sweet potato, plantain, or cassava meal). We strongly recommend serving the stew with rice to sop up the delicious sauce.

• 1 (3- to 3 1/2-lb) chicken, cut into 10 serving pieces
• 1 teaspoon salt
• 1 (14- to 15-oz) can whole tomatoes in juice
• 1/4 cup water
• 2 tablespoons tomato paste
• 1/4 cup peanut or palm oil
• 1 medium onion, chopped
• 4 garlic cloves, minced and mashed to a paste with 1 teaspoon salt
• 1 1/4 teaspoons cayenne
• 1/2 cup smooth peanut butter at room temperature
• 1 3/4 cups reduced-sodium chicken broth (14 fl oz)
• 1 lb sweet potato
• 1 (10-oz) box frozen small okra, thawed
• Accompaniment: rice

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