A Recipe From West Africa

Chicken Groundnut Chop

Groundnuts (peanuts) are used thoroughly West Africa in many dishes.  My favorite was this chicken stew that is similar to the one Musa made for me in Jos, Nigeria.  There are many varieties of the recipe, but here is a simple and quick one.  You can use a cut-up whole chicken, or the parts you prefer, with or without skin and bones.  Just modify the cooking time so the meat is done, but not overcooked.  The amount of everything can be increased or lessened.  It's a forgiving recipe, but make the sauce as spicy as you can stand.  When served with rice, the dish won't seem as hot.

        2 tbs. oil or  margarine                                                         

        1 chicken, cup-up or use your favorite chicken parts

        1 cup onions, coarsely chopped

        1 tbs. chili powder or cayenne (or less, to taste)

        1 tsp. salt

        2 tomatoes, coarsely chopped

        1/2 cup chunky peanut butter

        1 cup water (add more if needed later)

Put oil into heavy skillet or sauce pan.  Brown the chicken and remove from pan and set aside.  Saute onions in remaining oil. Add chili power or cayenne, salt, tomatoes, and water.

Take out about 1/2 cup of sauce and mix with 1/2 cup chunky peanut butter, then mix with sauce in pan. Taste the sauce.  Is it hot enough?  If not, add more chili powder or cayenne.  Return chicken to sauce. cover and simmer for about 20 minutes or until done.

Serve with rice and offer a bowl of chopped peanuts for a topping. 

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