Name: African-style peanut, okra and tomato gumbo
Cook time: 80 min
Total time: 80 min
Yield: 4
Ingredients: 300 gram okra; 2 tablespoon peanut oil; 800 gram chicken thigh fillets, chopped coarsely; 2 large_piece brown onions (400g), sliced thickly; 3 clove garlic, crushed; 1 teaspoon sambal oelek; 5 medium_piece tomatoes (650g), peeled, seeded, chopped finely; 1/4 cup (70g) tomato paste; 1/3 cup (85g) crunchy peanut butter; 1 large_piece potato (300g), chopped coarsely; 2 cup (500ml) water

Ingredients

300 gram okra

2 tablespoon peanut oil

800 gram chicken thigh fillets, chopped coarsely

2 large_piece brown onions (400g), sliced thickly

3 clove garlic, crushed

1 teaspoon sambal oelek

5 medium_piece tomatoes (650g), peeled, seeded, chopped finely

1/4 cup (70g) tomato paste

1/3 cup (85g) crunchy peanut butter

1 large_piece potato (300g), chopped coarsely

2 cup (500ml) water

Method

1.Trim stems from okra. Heat half of the oil in large saucepan; cook chicken, in batches, stirring, until browned. Drain on absorbent paper.

2.Heat remaining oil in pan; cook onion, garlic and sambal oelek, stirring, until onion is soft.

3.Return chicken to pan. Add remaining ingredients; simmer, covered, about 30 minutes or until potato is tender.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook