Western African Peanut Soup with Chicken

West African Peanut Soup With Chicken

Groundnut Stew (Serve over white rice)
Groundnut is the common African word for peanut, and Groundnut Stew or Groundnut Chop is one of many Chop dishes; the Western African version of the Chicken in Peanut-Tomato Sauce eaten all over sub-Saharan Africa. The Western African style is usually more elaborate, with more ingredients and garnishes. Palm-Oil Chop is similar to Groundnut Stew: the main difference is that peanuts (or peanut butter) in Groundnut Stew replace the palm nuts (or canned palm soup base) and in Palm-Oil Chop.
3/4 cup roasted and shelled peanuts. Chopped for garnish
green onions chopped for garnish
2 tablespoons peanut or neutral oil, like grapeseed or corn
1 large white onion, chopped
2 bell peppers, chopped
1 tablespoon minced garlic
1-2 pounda roast chicken schredded, cut into chunks
Pinch of cayenne
Salt and freshly ground black pepper
6 cups chicker  orstock or water
2 sweet potatoes or yams (about 1 pound), peeled and cut into thick slices, canned yams are fine.
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
 ½-1  cup peanut butter, chunky or smooth.
1. Chop peanuts, or crush them with the side of a knife, or pulse them in a food processor to chop roughly.
2. Put oil in a deep skillet or medium saucepan over medium heat; a minute later, add onion, ginger and garlic and cook, stirring occasionally, until onion is soft, 3 to 5 minutes. Add chicken and continue cooking for another 3 or 4 minutes, until just coloring. Add 1/2 cup peanuts and the cayenne and sprinkle with salt and pepper.
3. Stir in the stock and the sweet potatoes, bring to a boil, and turn heat down to medium-low so the soup bubbles gently. Stir in tomatoes , then cook, stirring occasionally, until chicken is cooked through, about 10 minutes.
4. Stir in 1/2 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts and green onions.
Yield: 6 servings.

 Recipe continued

 Serve with boiled Rice and as many garnishes as possible:
hard-boiled eggs, peeled (everyone must have a hard-boiled egg); these are sometimes added to the pot and cooked with the stew a few minutes before serving
 sliced fruit: such as banana, mango, orange, papaya,
 or pineapple
 shredded lettuce
 chopped nuts
 shredded coconut
 sliced tomato
 sliced onion: raw or fried
 chile peppers
 African Hot Sauce
 salt, black pepper, red pepper
 Serve Ginger Beer or Green Tea with Mint with or after the meal.
 Follow with Fruit Salad.
This dish also can be made without the meat. Use sweet potatoes and as many of the optional vegetables as possible for the vegetarian version


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