Entree: Central African Republic – National Cuisine – Mbala Pinda (A hearty Central African peanut-based stew typically made with chicken, vegetables, and greens)

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 25 min

Cook 55 min

Total 1 hr 20 min

Ingredients

US weight measurements (approximate). oz means weight ounces, not fluid ounces.

- 4 bone-in chicken thighs, approx. 6 oz each (about 1.5 lb total)
- 3 tbsp (45 ml) vegetable oil or palm oil
- 1 large onion, about 8 oz, chopped
- 3 cloves (5/16 oz) garlic, minced
- 1 tbsp fresh ginger, minced
- 2 medium tomatoes, about 10 oz, chopped
- 1 tbsp tomato paste
- 1 cup (240 ml) chicken stock or water
- 1 cup smooth peanut butter (natural if possible)
- 1 medium sweet potato, about 8 oz, peeled and cubed
- 2 cups chopped spinach or cassava leaves (if using cassava leaves, rinse and chop)
- 1 scotch bonnet pepper, minced (about 0.35 oz) (optional; adjust for heat)
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) chopped roasted peanuts for garnish (optional)
- 3 cups cooked white rice, for serving

Show original ingredient measurements

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each (about 1.5 lb / 680 g total)
- 3 tbsp (45 ml) vegetable oil or palm oil
- 1 large onion, about 8 oz (225 g), chopped
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, about 10 oz (280 g), chopped
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) chicken stock or water
- 1 cup (250 g) smooth peanut butter (natural if possible)
- 1 medium sweet potato, about 8 oz (225 g), peeled and cubed
- 2 cups (60 g) chopped spinach or cassava leaves (if using cassava leaves, rinse and chop)
- 1 scotch bonnet pepper, minced (about 10 g) (optional; adjust for heat)
- 1 tsp (5 g) salt
- ½ tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) chopped roasted peanuts for garnish (optional)
- 3 cups (600 g) cooked white rice, for serving

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Season the chicken thighs lightly with salt and pepper and brown them 4–5 minutes per side until golden; remove and set aside.
2. Reduce heat to medium, add the chopped onion, and sauté 6–8 minutes until softened. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the chopped tomatoes and tomato paste and cook 3–4 minutes to break down the tomatoes. Add the minced scotch bonnet if using and stir.
4. Return the browned chicken to the pot. Add the sweet potato and pour in the chicken stock. Bring to a simmer, cover, and cook 20–25 minutes until the chicken is cooked through and the sweet potato is tender.
5. In a bowl, whisk the peanut butter with ½ cup (120 ml) of the hot cooking liquid from the pot until smooth, then pour the peanut mixture back into the pot. Stir thoroughly to combine and simmer uncovered 8–10 minutes, stirring occasionally, until the sauce is thickened and glossy.
6. Add the chopped spinach or cassava leaves and simmer 2–3 minutes until wilted and incorporated. Stir in the lime juice and adjust salt and pepper to taste.
7. Serve the Mbala Pinda over cooked rice and garnish with chopped roasted peanuts.