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Groundnut Stew - Ghanian Style

Submitted by West Africa Cooks on Fri, 2011-06-10 18:59


6 people
SourceUniversity of Pennsylvania, African Studies Centre
Prep time
15 minutes
Cooking time
1 hour
Total time
1 hour, 15 minutes


Groundnut stew aka Peanut Butter stew Ghanian version.


chicken (a whole chicken cut into pieces)
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
eggplant (peeled and cubed)
2 cups
okra (fresh or frozen)
2 teaspoons
cayenne pepper (or 2 chillies)
2⁄3 cups
peanut butter


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.


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