Botswana: lourobbo's kitchen

James and I spent a lovely week in St Ives and I was all set to catch up on the Eating the A to Z of London project having some time on our hands, we'd been on a go slow recently. Botswana was next and no restaurants readily available to try their cuisine. Then James reminded me of one of the key points of the challenge....it was supposed to be within the boundaries of the M25. Doh!

So I cooked a bolognese instead.

Home from holiday,  I wanted to crack on with Botswana. I had another scout around for restaurants, but to no avail, so then back to some favourite sites that I've been using so far to source the recipes.

On the menu, Botswanan Chicken Groundnut Stew. It sounded revolting - chicken casseroled in a sauce of peanut butter, tomato puree, ginger, sugar and chilli flakes. With some fried onion and peppers in the mix. Served on a bed of mashed rice, shaped into balls.

But how wrong could I be, it was scrumptious and definitely one for the recipe book. Here's the preparation and cooking:

The sauce can only be described as a salmony pink colour. The chicken was browned with the onions and green pepper and, and then covered with the sauce, brought up to a simmer and allowed to cook away for an hour. I served it with rice balls - rice "overcooked" mashed and shaped into balls.

The whole thing was really quite good. A rich sweet nutty sauce, warming comfort food.