Nigerian Groundnut Stew

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.

• Ready In: 1 hr 45 mins
• Serves: 8-10

Ingredients

• 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

Directions

1. In a large saucepan or Dutch oven brown chicken pieces in hot oil abut 15 minutes; remove from pan. Set aside, reserving drippings.
2. 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.
3. 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.
4. Serve with mashed sweet potatoes or hot cooked rice.