Groundnut Stew by brianjwood

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Groundnut Stew
Submitted by brianjwood on October 17, 2002 at 10:32 am

DESCRIPTION
Groundnut Stew

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
For some, the thought of peanut butter in a savoury dish will come as a surprise, but I can promise you it will be a very pleasant surprise for most people. Chilies are essential!
Cheers, Brian

Hkatenkwan (Ghana )Groundnut Stew

Serves 4-6. Groundnut (peanut) soups and stews are probably the first foods that come to mind when west African cooking is mentioned. Use unsalted/unsweetened peanut butter, or grind your own. Mix the peanut butter thoroughly into 1 ladle of the juices, then stir this into the main dish.
If you want to serve this dish as a soup, use 6 or more cups of water to cook the chicken.

1 chicken, cut into pieces
l-inch piece of ginger 1/2 of a whole onion
2 tblsp. tomato paste
1 tblsp. peanut oil, or other light cooking oil
1 cup onion, well chopped
1 cup tomatoes, chopped
2/3 cup peanut butter 2 tsp. salt
2 hot chilies, crushed, or 1 tsp cayenne pepper
1 medium-size eggplant, peeled and cubed
2 cups fresh or frozen okra

Boil chicken with ginger and the onion half, using about 2 cups water. Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about 5 minutes. Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear. Remove the partially cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers. Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stew-like consistency.

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