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African Gumbo

A delicious spicy dinner that is great during cold weather and is as easy to prepare as most soups.

1½ hours 30 min prep

Serves: 4


  • 300 g okra (11 ounces)
  • 2 tablespoons peanut oil
  • 800 g chicken thigh fillets, chopped coarsely (28 oz)
  • 2 large brown onions, chopped coarsely
  • 3 garlic cloves, crushed
  • 2 teaspoons sambal oelek
  • 5 medium tomatoes, seeded & finely chopped
  • 1/4 cup tomato paste
  • 1/2 cup crunchy peanut butter
  • 1 large potato, coarsely chopped
  • 2 cups water


  1. Trim stems from okra. Heat half of the oil in a large saucepan; cook chicken, in batches, stirring until browned. Drain on paper towel.
  2. Heat remaining oil in pan; cook onion, garlic and sambal oelek, stirring until onion is soft.
  3. Return chicken to pan. Add remaining ingredients; simmer, covered for 30 minutes or until potato is tender.
  4. Serve over a bed of rice.

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