West African Groundnut Stew Recipe
Ingredients
| Chicken | 1 | |
| Water | 4 Cup (16 tbs) | |
| Stalk celery | 1 | |
| Salt | 1 Teaspoon | |
| Onions | 2 Large, sliced | |
| Fat | 2 Tablespoon | |
| Peanut butter | 1 Cup (16 tbs) | |
| 3 or 4 tbs flour | ||
| 1 or 2 crumbled chili peppers | ||
| 1 green pepper, cut in strips | ||
| 5 or 6 hard-cooked eggs | ||
Directions
Cut up chicken and place all pieces, including back, neck and giblets, in a heavy saucepan with water, celery, and salt.
Cover and simmer gently until chicken is tender.
Drain and save the stock.
Fry onions in the fat until tender.
Mix flour with the peanut butter, then blend in about 3/4 of the stock and the chili peppers.
Arrange serving pieces of chicken in a large casserole and add diced gib lets and green pepper strips over the chicken, then pour peanut-butter mixture over the top.
Cover and bake at 350F for 45 minutes to 1 hour.
Before serving, thin stew with a little more of the stock if necessary.
Garnish with egg halves.
Cover and simmer gently until chicken is tender.
Drain and save the stock.
Fry onions in the fat until tender.
Mix flour with the peanut butter, then blend in about 3/4 of the stock and the chili peppers.
Arrange serving pieces of chicken in a large casserole and add diced gib lets and green pepper strips over the chicken, then pour peanut-butter mixture over the top.
Cover and bake at 350F for 45 minutes to 1 hour.
Before serving, thin stew with a little more of the stock if necessary.
Garnish with egg halves.
Chef
