Fiery Groundnut Chop (Chicken and Peanut Stew)

The use of peanuts, also called groundnuts, in soups and stews is common over all of Africa but is especially popular in the west. "Chop" is African slang meaning food or a meal. The vegetables in this stew can be varied to suit your tastes; if you do, however, eliminate the okra it will alter the consistency of the sauce. The important step to remember in preparing this soup or stew is to mix some of the broth with the peanut butter before adding to the soup to keep it from curdling and breaking apart.

Ingredients

• 4 to 6 pieces of chicken, such as legs or thighs

• 1 tablespoon ground ginger

• 3 tablespoons peanut oil, or substitute vegetable oil

• 1 medium onion, chopped

• 3 to 4 jalapenos, stems and seeds removed, chopped

• 2 cloves garlic, minced

• 1 teaspoon minced ginger

• 1 tablespoon hot curry powder

• Pinch ground cumin

• 1 cup canned crushed tomatoes

• 3 cups chicken broth

• 1 cup diced yams or potatoes

• 1 cup frozen okra or green beans

• 1 cup smooth peanut butter

• Salt and freshly ground black pepper

• 1/4 cup chopped salted peanuts

Instructions

Rub the ground ginger over the chicken pieces.

In a heavy casserole, heat the oil over medium heat until hot. Add the chicken and brown, turning frequently so they don’t burn. Remove and keep warm.

Pour off all but a tablespoon of the oil, add the onions and saute for 3 to 4 minutes, scraping the browned pieces from the bottom of the pan. Add the jalapenos, garlic, and ginger and saute for a couple of minutes, until the onions are lightly browned. Add the curry powder and cook, stirring constantly, until fragrant, about 2 minutes.

Add the tomatoes and 1 cup of the broth. Raise the heat and bring to a boil, scraping any remaining bits and pieces from the bottom of the pot. Reduce the heat, add the remaining broth and chicken pieces, and simmer uncovered for 30 minutes. Add the yams and okra and continue to simmer until the vegetables are just tender and the chicken is done, about 20 to 30 minutes. Add more broth and water if needed.

Mix the peanut butter with 1 cup of cold water to make a smooth paste. Add 1/2 cup of stew liquid to the paste and mix well. Stir this mixture into the stew and continue simmering until the stew is hot and the chicken is done.