GROUNDNUT CHOP

West African filtered through Anglo filtered through Dutchman. Good.


GROUNDNUT CHOP

Four chicken legs.
Two cups chicken stock.
Four large tomatoes, peeled and seeded.
One onion, chopped.
One or two TBS sambal oelek.
One TBS curry powder.
Quarter Tsp. ground cumin.
Quarter cup peanut butter.
A little minced garlic, ginger.
Dash of Worcestershire sauce.

Brown the chicken pieces in the frypan. Remove to a plate. Gild the onion, then add the garlic, ginger, and sambal oelek. When it is good and fragrant, put the chicken pieces back in and add the tomatoes, curry powder, and ground cumin. Stir about to coat the pieces, pour in the broth, scrape crusty bits off the bottom of the pan, bring to a boil then turn the heat low and let it simmer. Stir occasionally.

After twenty minutes, mix the peanut butter with half a cup of warm water, and add to the pan, with a dash of Worcestershire sauce. Stir this into the pan and stir till smooth. If it's too thick, add water. Simmer another ten minutes or so, then serve alongside a mound of rice, garnished liberally with chopped green chilies and parsley or cilantro.

If you want to be really authentic, in lieu of any minced ginger, rub the chicken pieces with a little ground dried ginger before browning them, and add smoked salt fish to the stew along with various vegetables. Cooked vegetables should be on the side (greens and pot liquor, or garlic spinach), and the sauce should be sort of thick. Smooth but thick.

Some people add Scotch Bonnets and hardboiled eggs.



From here: GROUNDNUT CHOP