Chicken Groundnut Stew (African Style Cooking) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 pounds frying chicken, cut into serving pieces
3 tbsp ginger
1 tbsp salt
½ cup peanut oil
1 cup finely chopped onions
5 medium tomatoes, peeled, seeded, chopped, and pureed in a blender
¼ cup tomato paste
1 tsp finely minced garlic
½ tsp cayenne pepper
½ tsp white pepper
5-6 cups boiling water
2 whole chili peppers. each about 3 inched long
1 cup peanut butter
1 cup cold water
12 okra, fresh or frozen, stemmed
FuFu (recipe to follow)
Chopped hard-boiled eggs, unsalted, roasted peanuts, chopped onions, sliced bananas, diced pineapple for garnish if desired
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Directions: |
Directions:Rinse chicken pieces and pat dry. Combine ginger and salt; rub evenly over each piece of chicken. In a large skillet or Dutch oven, heat peanut oil. Add chicken pieces and brown evenly over medium heat; remove chicken to plate. (The browning will have to be done in two batches). Discard all but ¼ cup of oil remaining in the pan. Add onions and cook for 5 minutes, stirring frequently. Add pureed tomatoes, tomato paste, garlic, cayenne and white pepper, and any remaining salt and ginger leftover from rubbing chicken. Bring mixture to a boil; reduce heat and simmer for 5 minutes. Stirring constantly, add boiling water, and chili peppers; return chicken to the pan and cook over low heat for 15 minutes. Combine peanut butter and cold water and beat until smooth.; add to chicken mixture. Add okra; continue cooking until chicken is tender, 45 minutes to one hour. Serve stew at once with FuFu (Recipe to follow) and hard-boiled eggs, unsalted roasted peanuts, chopped onions, sliced bananas, and diced pineapple, if desired. |
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Number Of
Servings: |
Number Of
Servings:Makes 6-8 servings |
Personal
Notes: |
Personal
Notes: (FuFu (Yam Paste Balls)
1½ pounds yams
2 cups water
2 tsp salt
Peel yams and cut them into 1/2 inch slices. (Drop slices into a bowl of cold water to prevent discoloration). In a large saucepan, combine yams, water, and salt; bring to a boil. Reduce heat, cover the pan, and cook for 30 to 45 minutes until yams are tender enough to be mashed with a fork. Drain yams well in a colander; puree in a food processor or blender or pound with heavy mallet or pestle until smooth.
Shape yams into smooth firm, walnut-sized balls with moist hands and arrange them on a serving plate. While forming balls, dip hands periodically into a bowl of water. to prevent their sticking to yam paste. Let balls stand at room temperature until the outside has hardened slightly, about 30 minutes. Cover with plastic wrap and set aside at room temperature up to 2 hours before serving time. Makes about 24 FuFu.
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