Botswanan Chicken Groundnut Stew with Rice Balls



For the rice balls:


Prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter and tomato paste in a bowl. Slowly stir in the water until the sauce is smooth.

Add the oil to a large wok and fry the onion until translucent. Add the chicken and continue frying until the chicken is browned all sides. Add the bell pepper and continue cooking until the chicken is done.

Pour in the peanut sauce and stir well. Cover and reduce the heat to a low simmer. Cook for 1 hour stirring occasionally. Serve with the rice balls.

For the rice balls:

Cook the rice in the salted water for around 25 minutes or until done.

When the rice is done and all the water has been absorbed, transfer the rice to a bowl and mash it until it begins to clump together. Wet your hands in cold water and taking a small handful of rice, shape it into a ball.

Serve with the stew.