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2 fresh chillis
Salt to taste
1 teaspoon ground black pepper
vegetable oil
6oz crunchy peanut butter
150ml water
1 large onion peeled and chopped
2 teaspoons tomatoe past
1 kilograme skinned chopped chicken

Blend the tomatoe paste, black pepper, chilli and half the onion in a blender. Marinate the chicken and stand for 30 minutes. Heat oil in a large pot and fry the remain onion until golden brown. Remove onion from pot and add the chicken and fry until golden brown. Add the marinate and cook for 10 minutes. Thin the peanut butter with a some water add to the chicken. If the sauce is too thick add a little more water to your liking. Serve with Nshima or boiled rice.