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Nutrition Facts
Serving Size 1 (323g) Recipe makes 8 servings The following items or measurements are not included below: 4 cups chicken breasts
Calories 733
Calories from Fat 154		(21%)
Amount Per Serving		%DV
	Total Fat 17.1g	26%
	Saturated Fat 3.4g	16%
	Monounsaturated Fat 7.7g
	Polyunsaturated Fat 5.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1016mg		42%
Potassium 637mg		18%
Total Carbohydrate 126.0g		42%
	Dietary Fiber 7.1g	28%
	Sugars 7.0g
Protein 18.7g		37%
detailed view... how is this calculated?

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⁽⁴⁾ RATE IT NOW Print Recipe

By: Debby H
Jan 3, 2005

When I was in college a friend of mine taught me how to make this. He was from "The Gambia" and told me they make it there with either fish or chicken. I have only made it with chicken and every time I serve it to someone new they ask for 2 things. First they want seconds and second they want the recipe. I did see a very close recipe to this printed about 5 years after Bolla taught me. It appeared in Betty Crocker's recipe cards. Enjoy

SERVES 8 (change servings and units)

Ingredients

2 green peppers, sliced into strips
1 medium onion, sliced into strips
2 tablespoons oil
1 (6 ounce) can tomato paste
3/4 cup jif smooth peanut butter
3 cups chicken broth
1 1/2 teaspoons salt
1 teaspoon chili powder
1 teaspoon sugar
1/2 teaspoon nutmeg
4 cups chicken breasts, cooked and torn into bite size pieces
6 cups white rice, cooked

Directions

1
In a large skillet over medium heat, saute the pepper and onions in oil until tender.
2
While sauteing the veggies, in a medium bowl blend the tomato paste, peanut butter, broth and seasonings (if making the broth from bouillon, stir the broth into the mix when it is hot because it helps to melt the peanut butter).
3
Add broth mixture and chicken to the onion and pepper still in the skillet.
4
Cook and stir over LOW heat until heated through.
5
Serve over rice.

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Featured Reviews for This Recipe

From: Lies

On Feb 6, 2008

It was ok. added garlic & hot sauce Will I make it again? not sure. It was fun to try something that was from Gambia.

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From: ac8916

On May 12, 2005

Thanks, Debby, for a terrific recipe! I added 8 drops hot sauce but, other than that, I followed your recipe to the letter and it was wonderful. Thank you!

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From: L. Duch

On Jan 23, 2005

good recipe and easy to make. My hubby is a big peanut butter fan, so he loved it. It surprisingly had a delicate curry flavour to it. Served it over rice, then the next day, I tore the chicken up real fine with a fork and used it as a dip with tortilla chips (just tried something new)and it turned out really good. Wasn't sure how to cook the chicken (recipe didn't specify), so I boiled a whole chicken and tore the meat into bite size pieces. Thanks for a great recipe. LeeAnn Duch aka Carpetsharkmom

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From: sugarpea

On Jan 22, 2005

We enjoyed this very much. I made it with cod and may cut back on the chicken broth a bit next time in order to thicken the sauce a little. I'll double up on the chili powder. Love peanut sauces and this is a good one.

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