Hkatenkwan (groundnut stew)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Chicken -- cut into pieces | |
| 1 | Inch ginger | |
| ½ | Onion | |
| 2 | tablespoons | Tomato paste |
| 1 | tablespoon | Peanut oil |
| 1 | cup | Onion -- well chopped |
| 1 | cup | Tomatoes -- chopped |
| ⅔ | cup | Peanut butter |
| 2 | teaspoons | Salt |
| 2 | Hot chili peppers -- | |
| Crushed | ||
| 1 | medium | Eggplant -- peeled and |
| Cubed | ||
| 2 | cups | Okra |
Directions
Boil chicken with ginger and the onion half, using about 2 cups water.
Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about 5 minutes. Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear. Remove the partially-cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers.
Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until the chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency.
Recipe By : African News Cookbook-African Cooking for Western Kitchens File