Ground Nut Stew

After finding the plantain fufu recipe the other day, I decided I needed some sort of African inspired dish to go with it.  I learned on Wikipedia (the source of all knowledge), that fufu is often eaten with your hands by forming it into a little cup and scooping up soup or stew.  I found several recipes for ground nut stew which is something else completely new to me, but after looking at a number of recipes, I felt like I had a pretty good idea of what it is supposed to be like.  And I'm pretty durn happy with the result - I mean, can you really go wrong with a dinner of peanut butter and banana?

Ingredients:
1 Cup Peanut Butter
1/4 (6 ounce) can Tomato Paste*
1 (10 ounce) can Diced Tomatoes With Green Chile Peppers
2 cups Chicken Broth**
1 Tbsp Vegetable Oil
3 Boneless, Skinless Chicken Thighs, cubed
1/2 Onion, chopped
1/4 cup Fresh Mushrooms, sliced
Cayenne Pepper

*Why they don't make smaller cans of tomato paste I will never understand, but you can freeze any unused portion in a ziplock bag.

**I'm too lazy to make my own chicken broth so I just use bouillon but if you have homemade, even better!

Directions:
1. Melt peanut butter in a large pot over medium heat.  Stir in tomato paste, and blend with peanut butter.
2. Mix in diced tomatoes with green chile peppers and chicken broth.  Cook 15 minutes, stirring occasionally.
3. Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink.
4. Add chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking for about 15 minutes, stirring occasionally.
5. Season to taste with cayenne pepper.

You could easily add some more veggies to this and I wish I had (but not becauase it wasn't totally yummy already).  I think next time I'll try adding more mushrooms, carrots, and bell peppers.

Nutrition Information: 
Number of Servings: 6
Serving Size: 2/3 cup
MyPyramid contribution per serving:
1/2 cup Vegetables (1/2 cup other veggies)

4 ounces Meat and Beans

6 teaspoons Oils