Be the first to Groundnuts are peanuts. This hearty stew is made with peanut butter, chicken, beef, tomatoes, and onions. It is rich with protein and quite filling. Try the variation which substitutes shrimp for the beef.
Prep Time: 15 minutes
Cook Time: 1 hour
Ingredients:
- 1 (2-pound) frying chicken, cut into small pieces
- Salt and white pepper to taste
- 1 pound beef, cut in 1-1/2- to 2-inch cubes
- Peanut oil
- 1 teaspoon salt
- 1 cup chopped onions
- 1 green pepper, chopped
- 2 large tomatoes, peeled and cut up
- 1-1/2 to 2 teaspoons cayenne
- 2 cups water
- 1-1/2 cups peanut butter
Preparation:
Season chicken pieces with salt and white pepper. Set aside.
Brown beef cubes in hot oil. Add 1 teaspoon salt, 1/2 cup of the onions, half the green pepper, half the tomatoes, the cayenne, and the water. Simmer gently 30 minutes.
Combine 1 cup of the cooking liquid with the peanut butter, mixing into a smooth paste. Add to the beef mixture and cook 15 minutes more.
Add chicken pieces and remaining vegetables. Continue simmering until chicken and meat are tender.
Serve the stew with boiled rice, mashed yams or potatoes, or plantain.
Yield: 8 to 10 servings
Variation:
This same recipe may be used for a chicken and shrimp combination. Use 2 cut-up fryers and 1/2 pound cleaned and cooked shrimp; omit beef. Brown chicken in oil. Add the chopped onions and cook until browned. Add tomatoes, green pepper, cayenne, 1-1/2 teaspoons salt and 1/2 teaspoon white pepper. Cover and simmer over low heat about 20 minutes. Mix water and peanut butter into a smooth paste and add to the chicken. Cover and simmer until chicken is tender. Add shrimp and return to fire until shrimp are hot.
Recipe Source: Best Recipes from the Cook Book Guild by Patricia Fink, Editor (Doubleday)
Reprinted with permission.
Brown beef cubes in hot oil. Add 1 teaspoon salt, 1/2 cup of the onions, half the green pepper, half the tomatoes, the cayenne, and the water. Simmer gently 30 minutes.
Combine 1 cup of the cooking liquid with the peanut butter, mixing into a smooth paste. Add to the beef mixture and cook 15 minutes more.
Add chicken pieces and remaining vegetables. Continue simmering until chicken and meat are tender.
Serve the stew with boiled rice, mashed yams or potatoes, or plantain.
Yield: 8 to 10 servings
Variation:
This same recipe may be used for a chicken and shrimp combination. Use 2 cut-up fryers and 1/2 pound cleaned and cooked shrimp; omit beef. Brown chicken in oil. Add the chopped onions and cook until browned. Add tomatoes, green pepper, cayenne, 1-1/2 teaspoons salt and 1/2 teaspoon white pepper. Cover and simmer over low heat about 20 minutes. Mix water and peanut butter into a smooth paste and add to the chicken. Cover and simmer until chicken is tender. Add shrimp and return to fire until shrimp are hot.
Recipe Source: Best Recipes from the Cook Book Guild by Patricia Fink, Editor (Doubleday)
Reprinted with permission.
