Peanut Stew with Chicken
(Ghana Hkatenkwan - Ethiopia)
In most of Africa, soups and stews made with peanuts - usually called "groundnuts"
- are staple main-meal foods. Unless you relish very hot foods,
begin with no more than half the pepper specified here.
- 1 (3 pound) chicken, cut into pieces
- 1/2 of a whole onion
- 2 tablespoons tomato paste
- 1 tablespoon peanut oil or other light cooking oil
- 1 cup onion, well chopped
- 1 cup tomatoes, chopped
- 2/3 cup peanut butter
- 2 teaspoons salt
- 2 teaspoons grated fresh ginger,
- 2 hot chiles, crushed, or 1 teaspoon ground ginger or 1 teaspoon cayenne powder
- 2 cups fresh or frozen okra
- 1 medium-size eggplant, peeled and cubed
- Boil chicken with ginger and the onion half, using about 2 cups
- Meanwhile, in a separate large pot, fry tomato paste in the oil
over low heat for about five minutes.
- Add to the paste the chopped
onions and tomatoes, stirring occasionally until the onions are
- 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 consistency.
- Serve over rice.
To make this a vegetarian dish, substitute 2 vegetable bouillon
cubes for the chicken. Or make fewer pieces of chicken go farther
by removing meat from the bone.