Entree: Central African Republic – National Cuisine – Makara (Rich Central African peanut-based stew of chicken and greens typically served with cassava or 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 10 min

Ingredients

- 2 lb (900 g) bone-in chicken pieces (thighs and drumsticks), about 6 pieces
- 3 tbsp (45 ml) vegetable oil or palm oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, diced, about 10 oz (300 g)
- 2 tbsp (30 ml) tomato paste
- 1/2 cup (120 ml) smooth unsweetened peanut butter
- 3 cups (720 ml) chicken stock
- 1 cup (150 g) cassava leaves, chopped, or substitute spinach or collard greens
- 1 cup (150 g) okra, sliced (optional)
- 1–2 small hot chilies, minced (optional)
- Salt to taste
- Freshly ground black pepper to taste
- Juice of 1 lime, about 2 tbsp (30 ml)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Heat oil in a heavy pot over medium-high heat. Season chicken pieces with salt and pepper and brown in batches until golden on all sides; remove and set aside.
2. Reduce heat to medium, add chopped onion and cook until soft, about 6–8 minutes. Add garlic and ginger and cook 1 minute until aromatic.
3. Stir in tomato paste and cook 1 minute, then add diced tomatoes and cook until they begin to break down, about 4–5 minutes.
4. Return the browned chicken to the pot, add peanut butter and chicken stock, whisking so the peanut butter dissolves into a smooth sauce. Add minced chili if using.
5. Bring to a gentle simmer, cover partially, and cook for 30–40 minutes until chicken is cooked through and tender.
6. Add chopped cassava leaves (or spinach) and sliced okra, simmer uncovered an additional 8–10 minutes until greens are wilted and okra is tender. Adjust thickness with a little extra stock or water if needed.
7. Stir in lime juice, check seasoning and add salt and pepper to taste. Remove from heat and garnish with chopped cilantro.
8. Serve Makara hot with steamed rice, boiled cassava, or fufu.