Summary
| Yield | |
|---|---|
| Source | University of Pennsylvania, African Studies Centre |
| Prep time | 15 minutes |
| Cooking time | 1 hour |
| Total time | 1 hour, 15 minutes |
Description
Groundnut stew aka Peanut Butter stew Ghanian version.
Ingredients
slice
chicken (a whole chicken cut into pieces) 1
ginger (1 inch slice of ginger) 1⁄2 slice
onion (half of an onion) 2 tablespoons
tomato paste 1 tablespoon
peanut oil (or sunflower, vedgetable oil) 1 cup
chopped tomatoes 1
eggplant (peeled and cubed) 2 cups
okra (fresh or frozen) 2 teaspoons
cayenne pepper (or 2 chillies) 2⁄3 cups
peanut butterInstructions
Boil chicken with ginger and the chopped onion, 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/sauteed. 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 the chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency. Drink with water or complement with Star Beer.
Notes
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