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.