"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

TOMATO STEW Recipe

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This recipe for TOMATO STEW, by , is from The YVONNE AFRICAN MENU Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
AMAH HAYFORD
Added: Friday, April 20, 2007

Category:
Category:

Ingredients:  
Ingredients:  
6 IBS CHICKEN
10 MEDIUM RIPE TOMATOES
1 TEASPOON CURRY
1 INCH DRIED THYME
2 CHICKEN BOUILLON CUBES
1 6OZ CAN TOMATO PASTE
6 DESSERTSPOONS OLIVE OIL OR PEANUT OIL
1CUP OF WATER

Directions:
Directions:
1.CUT CHICKEN INTO SIZES AND SEASON WITH SALT, THYME AND CURRY POWDER ADD BOUILLON CUBE AND ONIONS, ADD I CUPSOF WATER AND BOIL FOR ABOUT 20 MINUTES.
2.HEAT THE OLIVE OIL AND THE CHOPPED ONIONS AND FRY, BLEND TOMATOES AND TO THE ONIONS. ADD THE CAN TOMATO PASTE AND STIR REGULARLY FOR 20-40 MINTUES.
3.ADD THE CHICKEN TO THE TOMATOS SOUP AND SIMMER OVER A LOE HAET FOR ABOUT 10 MINUTES. YOU CAN SERVED WITH EITHER BOILED RICE OR BOILED PLANTAIN OR COOKED YAM.

 

 

 

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