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In the Sahel and elsewhere in Africa, fairly bland starches form a large portion of many meals. Luckily, most get jazzed up with sauces made from various meats and vegetables like tomatoes, onions, eggplant and okra. Here, the ever-popular groundnut (also known as a peanut) adds a rich flavor.
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3 to 4 lbs coarsely cut chicken
1/ 4 cup peanut oil or light cooking oil
2 large onions, one chopped
1 garlic clove, minced
4 plum tomatoes
3/4 cup water
1/4 cup natural unsweetened peanut butter
2 bell peppers
2 chicken bullion cubes
1/4 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ginger
1/2 teaspoon cayenne pepper
1 medium-size eggplant, peeled and cubed (optional)
2 cups fresh or frozen okra (optional)
If you plan to use eggplant, prepare in advance: Cut into cubes, salt well and let stand for 30 minutes, then rinse and soak in cold water for at least another 10 minutes to remove the acid.
In a blender over high speed, grind one onion, garlic, tomatoes and bell peppers with a little water until purèed. Using a large Dutch oven or other heavy-bottomed pot, sautè the chopped onion in oil over medium-high heat until onion bits are clear. Add ginger and cayenne pepper and fry for less than a minute. Add chicken and cook until chicken is lightly browned and no longer pink. Stir in the tomato purèe and crushed bullion. Cook for about 10 minutes. Add peanut butter, salt and chili pepper, blending well. Make sure the peanut butter is throughly stirred in. Cook until mixture is visibly thicker. Stir occasionally. Add optional vegetables. Reduce heat to medium-low. Cover and cook for 30 minutes. Stir occasionally until vegetables are tender and sauce very thick. If the stew becomes too thick, add additional water. Serve over hot rice, mashed plantain or fufu (a West African yam dish).
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Photo credit: Wolfgang Schmidt/Das Fotoarchiv
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