Eastern African Ground Nuts G Nuts Recipes

AFRICAN GROUND NUT STEW

Steps:

• Saute onions until translucent in a large saucepan. Add chicken pieces and saute until golden but not necessarily cooked through. Add coconut milk and stock and bring to a simmer. Once the liquid is simmering, add the peanut butter a spoonful at a time and keep stirring until it is well incorporated. The sauce should be fairly thick (stew like, not soup like), so you may need to add more peanut butter or loosen with water depending upon the ingredients you use. Add chopped collards/greens and cook until very wilted. Season, to taste, with chili paste/sambal oelek and salt.
• Serve over rice or other starch.
• Traditional African stiff porridge would be served on the side and used to dip into the sauce with one's hands. Pull off a piece the size of a meatball, use your thumb to make an impression in the porridge and use the divet to scoop up the stew and pop it into your mouth! Enjoy.

GROUNDNUT SAUCE (FROM EAST AND WEST AFRICA)

Steps:

• In a small bowl, combine peanut butter and 1/4 cup water and stir to make a paste. Set aside.
• In a large frying pan, heat oil over medium heat for 1 minute then add the onions and saute until transparent.
• Add tomatoes and cook for 5 minutes and then add the eggplant and cook for 5 more minutes.
• Add the peanut butter and water mixture to the tomato mixture and stir well.
• Reduce heat to medium-low and simmer, uncovered, for 10 minutes, or until eggplant is tender.