Entree: Central African Republic – Northern Culinary Region – Mbala Pinda (Hearty Central African peanut stew with chicken and leafy greens served over rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 50 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 6–8 oz (170–225 g) each
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 large onion, about 6 oz (170 g), finely chopped
- 3 cloves garlic, about 9 g, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 1 tbsp (15 g) tomato paste
- 2 cups (480 ml) chicken stock or water
- 1 cup (250 g) natural smooth peanut butter (or 1 cup ground roasted peanuts)
- 1 bouillon cube (optional)
- 1 small hot pepper (scotch bonnet or similar), finely chopped (adjust to taste)
- 4 cups (120 g) fresh spinach or chopped cassava leaves
- 1 tbsp (15 ml) lemon or lime juice
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 tbsp (30 ml) chopped fresh cilantro or parsley for garnish
- 2 cups (uncooked) (400 g) long-grain white rice, cooked according to package instructions to serve

Instructions

1. Heat 2 tbsp oil in a heavy pot over medium-high heat. Season chicken thighs with 1 tsp salt and 1/2 tsp pepper and brown in batches 4–5 minutes per side until golden; remove and set aside.
2. In the same pot add chopped onion and sauté until soft, about 5 minutes. Add garlic, ginger and chopped hot pepper and cook 1 minute until aromatic.
3. Stir in chopped tomatoes and tomato paste; cook 3–4 minutes until tomatoes break down. Return browned chicken to the pot.
4. Pour in 2 cups chicken stock (or water) and add bouillon cube if using. Bring to a simmer, cover and cook gently 20–25 minutes until chicken is nearly tender.
5. In a bowl whisk 1 cup peanut butter with 1/2 cup (120 ml) warm cooking liquid from the pot until smooth and pourable; return to pot and stir to combine. If sauce is too thick, add more stock 1/4 cup (60 ml) at a time to reach desired consistency.
6. Simmer uncovered 10–15 minutes until sauce has thickened and chicken is cooked through. Taste and adjust salt and pepper.
7. Stir in fresh spinach and lemon juice, cook 2–3 minutes until greens are wilted and integrated.
8. Serve Mbala Pinda hot over cooked white rice and garnish with chopped cilantro.