This recipe is both simple in number of ingredients and instructions. Also, delicious! It’s a central african recipe and so has a similarity to Maffe, but it’s lighter and brighter and makes like a summery dish, as opposed to the autumn goodness of maffe.
Recipe based off of this— > http://www.congocookbook.com/meat_recipes/moambe_stew.html
2 lbs chunk chicken or pork (can use ground chicken or turkey if cheaper)
1/2 c. grapefruit juice, or the zest and juice of 1/2 pink grapefruit
2 tbsp sriracha sauce (min 1tbsp for mild. 2 is just a bit hot.)
1/2 tsp salt
1 tbsp oil
2 onions, chopped
2 cups hot broth (or hot water and bouillon. I love better-than-bouillon)
1 can diced tomatoes
pound of spinach (frozen is a-ok and easier!)
1 cup peanut butter
Mix meat, grapefruit juice, sriracha, and salt in plastic bag to marinate for 4-24 hours. Won’t hurt it if you don’t feel well or get busy and let it go longer, just won’t be at peak deliciousness.
Put onions and oil in stew pot over medium high heat and saute till just starting to brown. Add meat and (if you can) brown it, but don’t burn onions. It’s still delicious if not browned a little, the caramelization is just delicious and a nice addition. Add the leftover marinade, and all the remaining ingredients. mix thoroughly (will thicken from peanut butter) and let simmer till meat is tender (30 minutes to 2 hours, depending on the cut and type of meat. white meat chicken needs only 30 min but pork takes longer, more sinew, longer simmer).
Serve with rice! Deliciousness!