Groundnut Stew(West Africa)

• 2 1/2 to 3 lb. chicken, cut into serving portions
• 3 c. water
• 1 c. chopped onion
• 2 tsp. salt
• 2 tsp. chopped ginger root
• 1 1/2 c. smooth peanut butter
• 1 c. finely chopped tomato
• 3 tsp. tomato paste

1. Place chicken pieces in a large Dutch oven.
2. Add water, 1/2 cup chopped onion and salt.
3. Bring to a boil.
4. Simmer 10 minutes, adding 1 teaspoon ginger root.
5. Remove from heat; set aside.
6. In a large frypan, place peanut butter and 1 cup of stock from chicken; stir to make a paste.
7. Cook over low heat, stirring constantly with a wooden spoon until mixture is smooth and well blended. When mixture is thickened, add remaining onion and ginger root, tomato and tomato paste.
8. Cover and reduce heat to very low, stirring constantly until mixture becomes oily on top, about 20 minutes.
9. Add chicken and remaining stock to peanut butter mixture.
10. Cook over low heat about 45 minutes, stirring often. (Watch carefully!
11. Peanut butter mixture burns easily.)
12. Serve with rice.
13. Makes 3 to 4 servings.

chicken, water, onion, salt, ginger root, smooth peanut butter, tomato, tomato paste

Taken from www.cookbooks.com/Recipe-Details.aspx?id=217605 (may not work)