Prep 15 mins
Cook 1 hr 30 mins
This is posted for ZWTII - for African/Middle East, recipe taken from "The Avon International Cookbook". English colonists called peanuts groundnuts, giving this celebrated West African dish its unusal name.
- 3 lbs broiler-fryer chickens, cut up
- 3 tablespoons cooking oil
- 1 lb beef stew meat, cut into 1 inch pieces
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 (28 ounce) can tomatoes, cut up
- 1 teaspoon salt
- 1 -2 teaspoon ground red pepper
- 3⁄4 cup peanut butter
- mashed sweet potatoes or hot cooked rice
- In a large saucepan or Dutch oven brown chicken pieces in hot oil abut 15 minutes; remove from pan. Set aside, reserving drippings.
- Add beef, onion, and green pepper to drippings; cook till beef is brown and onion is tender. Drain off fat. Stir in undrianed tomatoes, salt, and red pepper. Bring to boiling; reduce heat. Cover; simmer 30 minutes.
- Add chicken pieces: simmer 20 minutes more. In small sauce pan melt peanut butter over low heat. Stir into chicken mixture. Return mixture to boiling; reduce heat. Cover simmer 20 minutes more. Skim off fat.
- Serve with mashed sweet potatoes or hot cooked rice.
I grew up in Ghana and this was my favorite meal! I added chicken broth because I like lots of peanut butter gravy over my rice and omitted the beef and green pepper.
I chose this recipe for ZWT game, and I was very pleased with this recipe although I did add in fresh garlic, and in place of ground red pepper I use about 1 tablespoon dried chili flakes (we like extreme heat!) I use sirloin cubes for the beef, we enjoyed this, thanks Chabear!...Kitten:)