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TOMATO STEW Recipe

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This recipe for TOMATO STEW is from The YVONNE AFRICAN MENU Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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