African Groundnut Stew
Whoa! What the heck is this?
Calm down, I just wanted to try something a little more exotic. Imagine a stew made from something akin to a Thai Sate peanut sauce and chicken with okra in it. You're getting warm, but you'll have to make it to know for sure!
2 tablespoons olive oil
In a large pot, heat the oil over moderate heat. Season the chicken with 1/4 teaspoon each of the salt and black pepper. Cook until browned, turning, about 8 minutes in all. Remove. Pour off all but 1 tablespoon of fat from the pot.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the tomato paste and then the tomatoes and cayenne. Return the chicken to the pot and stir in 2 cups of water. Bring to a simmer and cook, partially covered, for 10 minutes.
Whisk together the peanut butter and the remaining 3/4 cup water until smooth. Add this mixture to the stew along with the okra and the remaining 11/2 tablesppons of salt and 1/4 teaspoon black pepper. Cook, partially covered, until the okra is just done, about 10 minutes.
Serve over rice.
turned out to be very flavorful and easy to make. It's a tad spicy--just
about right if you like spicy food. If not, halve the Cayenne pepper
measure! Like other stews, this dish freezes and keeps well, too. Save
some for a rainy day.
All material © 2001-2003, Robert W. Warfield.