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- 600 GRAM CHICKEN BREAST, in strips
- 1 ONION, chopped
- 1 BELL PEPPER, cut in strips
- 2 CLOVES GARLIC, chopped
- 3 TOMATOES, chopped finely
- 2 CHILI PEPPERS, chopped
- 4 TBSP PEANUT BUTTER
- 250 GRAM SPINACH
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- 1 KG POTATOES
- 1 REBLOCHON, sliced
- 150 GRAM BACON, cubed
- 1 CUP CREAM
- HANDFUL PARSLEY, cut
- 2 CLOVES GARLIC, chopped
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Stir fry the onion, bell pepper, peppers and garlic
for 5 minutes; add the chicken and fry 5 minutes more. Add the tomatoes,
a cup of water and pepper and salt to taste and bring this to the boil.
Simmer for 15 minutes. Add the peanut butter, stir well. Finally add
the spinach, stir and simmer for 2 more minutes.
Dovi come from Zimbabwe.
Zimbabwe became independent of
Great Britain, on
the 18th of April. Click
on culinary calendar for more
links between cooking and historical events.
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Cook the potatoes 20
minutes. Peel and slice them. Stir fry the bacon for 5 minutes. Put
a layer of potatoes followed by a few slices of reblochon in
a greased oven dish. Sprinkle with bacon, garlic, parsley, and fresh
milled pepper and salt to taste. Repeat this process until the
potatoes have finished. Pour the cream over the potatoes. Bake
the tartiflette half an hour at 210 degrees
Celsius.
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