"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Groundnut Stew (Botswana) Recipe

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This recipe for Groundnut Stew (Botswana), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Gevelinger Bastian
Added: Saturday, March 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 chicken cut into pieces, 1 T. vegetable oil, 1 medium chopped onion, 1 chopped green pepper.

Peanut sauce: 1 c. water, 1/2 c. peanut butter, 1 4 oz. can tomato paste, 1 tsp. grated fresh ginger root, 2 T. brown sugar, 1/8 tsp. ground red pepper.

Rice Balls: 1 c. short grain rice, 3 1/2 c. water, 1 tsp. salt.

Directions:
Directions:
Prepare the peanut sauce. In a bowl, combine the sugar, red pepper, ginger, peanut butter and tomato paste. Slowly stir in the water, a small amount at a time, until the sauce is smooth. Set aside.

Heat the oil in a large pot over medium heat. Add the chopped onion, cooking 5-7 minutes until onion is translucent. Add cut-up chicken and green pepper. Cook until the chicken and the onion are brown and the green pepper is soft.

Pour the peanut sauce over the browned chicken, peppers and onions and stir well. Cover the pot and reduce heat to low. Simmer, covered, for 1 hour, stirring occasionally.

To serve, spoon serving of Groundnut Stew over Rice Balls, or on a bed of white rice.


Rice Balls: cook rice according to directions on package. When rice is cooked, use a potato masher or fork to mash the rice until it begins to clump together. Wet your hands with cold water, and, taking a clump of rice in your hands, form it into a ball. Place rice balls on a serving platter or individual plates.

Personal Notes:
Personal Notes:
We enjoyed great food in Botswana while on safari there. Cooks prepared all the food over an open fire.

 

 

 

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