Riz Gras Guineen

Season the chicken pieces with salt, then heat the vegetable oil in a large deep pot over medium-high heat and brown the chicken on all sides for about six minutes, then remove and set aside on a plate.

In the same pot, saute the diced onions and garlic for four minutes until softened, then add the chopped tomatoes and tomato paste, cooking for another eight minutes until the tomatoes have broken down into a thick sauce.

Scoop the peanut butter into a bowl, add half a cup of warm water, and stir vigorously until smooth and pourable. Pour this mixture into the pot with the tomato sauce and stir well to combine into a uniform, creamy base.

Return the browned chicken to the pot, add the remaining water, bouillon cubes, and whole chilli peppers. Bring to a boil, then reduce heat to low and leave the pot uncovered, as groundnut sauce can foam and overflow if covered.

Simmer the sauce for thirty minutes, stirring occasionally, until the chicken is fully cooked and the peanut oil begins to rise and separate on the surface, indicating the sauce has reached the proper concentration.

Add the cubed aubergine to the simmering sauce, pushing the pieces beneath the surface, and cook for another fifteen minutes until the aubergine is completely tender and has absorbed the rich peanut flavour.

Meanwhile, rinse the rice thoroughly and cook it in a separate pot with salted water according to package directions until each grain is fluffy and distinct, then drain any excess water and keep warm.

Mound the steamed rice on individual plates or a large communal platter, ladle the rich groundnut sauce generously over the top with a piece of chicken and some aubergine, and serve hot in the traditional Guinean style.