Makongo

Ingredients

For the Makongo:
2 cups of fresh or dried mushrooms (such as shiitake or button mushrooms), sliced
1/2 cup palm oil (or vegetable oil as a substitute)
1 large onion, chopped
2 cloves garlic, minced
1-2 hot peppers, chopped (adjust to taste)
2 tomatoes, chopped
1 cup ground peanuts (or peanut butter)
2 cups vegetable or chicken broth
1 teaspoon ground coriander
1 teaspoon ground paprika
Salt and black pepper to taste
Fresh cilantro or parsley for garnish (optional)

Heat the palm oil in a large pot over medium heat.

Add the chopped onion and cook until translucent.

Stir in the minced garlic and chopped hot peppers, and cook for another 2 minutes.

Add the chopped tomatoes and cook until they break down and form a sauce.

Add the sliced mushrooms to the pot and cook until they are tender and have released their moisture.

Stir in the ground peanuts or peanut butter. Mix well to combine with the mushrooms and tomato base.

Pour in the vegetable or chicken broth and bring to a boil.

Reduce the heat to low and simmer for about 20-30 minutes, or until the mushrooms are fully cooked and the sauce has thickened.

Season with ground coriander, ground paprika, salt, and black pepper to taste.

Simmer for an additional 10 minutes to allow the flavors to meld.