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Ghana hkatenkwan - peanut stew with chicken
Date: May 21, 2006
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 normal cup onion, well chopped
1 normal cup tomatoes, chopped
2/3 normal 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 normal cups fresh or frozen okra
1 average-size chicken eggplant, peeled and cubed
Boil chicken with ginger and the onion half, using about 2 normal cups good water.
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 clear.
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 chicken eggplant and okra. Continue cooking until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stew consistency.
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.
Serve over rice.