INGREDIENTS:1 cuppeanut oil 2 eachwhole chickens 4 cupsonions, chopped 4 Tbsps.fresh ginger, chopped 12 eachsmall chili peppers 4 cupstomatoes, diced 1 cuptomato paste 2 qts.chicken stock 2 lbs.eggplant 2 lbs.cabbage 2 lbs.carrots 5 cupsriceDIRECTIONS:1. Cut each chicken into 9 pieces. In large pot, fry in peanut oil until golden brown. 2. Add onion, cloves, ginger, chili peppers, tomato products and chicken stock; stir. 3. Cut eggplant, cabbage and carrots into pieces about half the size of the chicken pieces. Add the vegetables to the pot and simmer 20 minutes. 4. Pull out the chicken and vegetables. Cut the vegetables into smaller pieces. Set aside and keep warm. 5. Add the rice to the pot. Cook until it is 80% done. Return chicken and vegetables to the pot. Cover and simmer until rice is done. SERVINGS:16 servingsFrom:M’Bye Njie, Team Leader, Emory University Hospital, Atlanta, GA
