Usually a scotch bonnet pepper is used and falls in the 80,000-400,00 SHU on the Scoville scale. Substitutes include Thai red chiles and Habanero’s.
Makes: 4-6 servings.
- 1-2 whole onions, peeled
- 2-3 large tomatoes
- 4-6 thighs, legs, and drumsticks
- 7 eggs
- 12-14 okra pods
- 1 pepper
- 1/2-2/3 tbsp ginger, minced or grated
- 2-4 bay leaves
- 5-7 heaping tablespoons natural peanut butter
- 7 ½ -8 cups no salt or low sodium chicken stock
In a large heavy pot add whole onions, minced ginger, tomatoes. Sauté 20-30 seconds and add chicken.
If desired, brown it a little before adding in chicken stock then bring to a boil, reduce heat, cover and simmer for 20-25 minutes.
Pour into the blender and puree (if desired, removed tomato skin with fork) In a saucepan warmed over medium heat let peanut butter melt.
Add in water ½ tsp at a time until a smooth sauce develops (this process is comparable to the making of a roux).
Once developed add sauce to the pot; peanut oil will separate. Mix in washed okra and simmer for 5-10 minutes.