Botswanan Chicken Pie Botswana Recipes

BOTSWANAN CHICKEN GROUNDNUT STEW

Steps:

• Prepare the sauce by combining the sugar, chilli flakes, ginger, peanut butter and tomato paste in a bowl.
• Slowly stir-in the water a little at a time until the sauce is smooth.
• Add the oil to a large pan and fry the chopped onion until translucent. Add the chicken and continue frying until the chicken has begun to brown before adding the bell pepper. (Can add a chopped and seeded hot pepper if you like a little more heat!).
• Continue cooking until the chicken is nicely browned all over.
• Pour-in the peanut sauce and diced tomatoes and stir well.
• Cover and reduce the heat to low simmer.
• Cook for 45 minutes to 1 hour, stirring occasionally. Taste and add salt if needed.
• Serve over rice or rice balls.

BOTSWANAN CHICKEN PIE (BOTSWANA)

Steps:

• Fry the onions in the butter until translucent, then add the apple, chicken, currants and chili powder.
• Cook for about a minute, then add the tomatoes and salt to taste. Keep cooking for another five minutes or so (the finished mixture should be pretty dry).
• Meanwhile, make the dough. Sift the flour and baking soda together, then add the butter, working it with your fingers until you get a texture like fine breadcrumbs.
• Now whisk the egg whites together with one egg yolk and add it to the dough. Add the water in small amounts until you get the right consistency for a pastry dough. Cut out circles about 6 inches wide or so.
• Drop enough filling on each dough piece to cover about half the circle, with enough room left over to pinch the edges together.
• Fold over to a half-moon shape. Repeat until you either run out of dough or filling. Prick each pie to vent.
• Mix the remaining egg yolk with 1 tbsp of water and brush the surface of each pie.
• Transfer to a well-oiled baking sheet (they stick, so make sure to use plenty of grease) and bake at 350 degrees for 30 to 35 minutes, or until the pies turn a nice golden brown color.