|Name:||Ghanaian Groundnut Stew||Contributor:||Leigh Ann Hussey|
|Key words:||ethnic, chicken||Category:||Main Dishes|
|Ingredients:||1 5 lb chicken, cut in 12 or so pieces
1 Tbsp salt mixed with 1 Tbsp ground ginger
1/2 c peanut oil
1 c onions, chopped fine
5 medium tomatoes, foodprocessed to puree
1/4 c tomato paste
1/2 c dried shrimp, ground up (you can find it at Asian markets, and anyway it's optional)
6 c boiling water
1 c crunchy peanut butter beaten with 1 c cold water
fresh or frozen whole okra -- what you can stand (I like a doz or so)
To taste: fresh ginger, garlic, ground hot red pepper, whole fresh hot red
chilis (the Chinese kind -- about 3" long, narrow and incendiary)
|Preparation:||Heat the oil in a casserole. Pat the chicken pieces dry and rub the
salt-and-ginger over them. Brown the chicken in the oil, a few pieces at
a time, to a good dark brown but not burnt, and transfer the pieces to a
plate. Drain off most of the oil, then throw in the chopped onions and
saute until they're soft; add the tomatoes and paste, shrimp if available,
garlic, fresh ginger, and ground red pepper; bring all to a boil, then
reduce the heat again and simmer 5 minutes.
Pour the boiling water in gradually, stirring all the time, then add the
whole chilis. Dump the plate of chicken in, juices and all, and stir the
mess around until every piece is coated pretty well. Simmer 15 minutes,
then stir in the peanut paste and the okra, and keep cooking an hour more
(uncovered is fine) until the chicken is entirely cooked through.
|Notes:||You can serve it with mashed yam dumplings if you want to be traditional.
I like Adams' 100% natural crunchy best for peanut butter (both for this,
and for eating in sandwiches), but any peanuts-and-salt peanut butter will
do - or you could use unsalted, but I don't like that as much in
sandwiches, so it would go rancid in my house before the jar was empty.
Under no circumstances use Jif, or any other brand with sugar in it.