Wednesday, March 30, 2011

Fufusi: Tomato Sauce

2 boneless, skinless chicken breast halves, cubed
1/2 medium sized onion, finely chopped
4 cloves garlic, minced
2 bay leaves
salt (to taste)
pepper (to taste)
1 teaspoon dried thyme
1/2 teaspoon fresh, grated ginger
1 Maggi cube
3 medium tomatoes, peeled, seeded, diced
1 eggplant, cut into 8 pieces lengthwise
3 hot peppers
1 green bell pepper, quartered

  • In a medium-sized pot, brown the chicken with the onions, garlic, bay leaves, salt, pepper, thyme, and ginger.
  • Add about 1/2 cup of water to the chicken and crumble in the Maggi cube. Cover and bring to a boil. Boil for 3 to 5 minutes.
  • Add the tomatoes and boil 2 minutes more.
  • Add 2 to 3 cups more water to make a thick soup.
  • Add eggplant, hot peppers, and bell pepper. Boil until the eggplant is cooked through (a fork should be able to easily pierce the eggplant).
  • Serve with rice or socoro.

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