Pea chop

Yield: 5 Servings

Measure Ingredient
2 Chickens; 3-lbs each, cut up
4 ounces Unsweetened coconut
½ cup Peeled & sliced yellow onion
½ tablespoon Dill weed
2 Whole bay leaves
½ cup Peanut butter
Cornstarch to thicken
Salt & fresh ground black pepper to taste
5 Bananas (not too ripe); peeled & halved lengthwise
Butter for frying bananas
Cooked long-grain rice
1 can Unsweetened pineapple chunks; chilled
4 ounces Unsweetened coconut
½ cup Dry-roasted peanuts; chopped fairly fine

This dish actually came from Africa, but then that's how we got our own peanuts returned to us in the first place. John Clark, a dear man in Batavia, Illinois, wanted to cook this for me and I was smart enough to take him up on his offer. At the time he gave me this recipe he was dying of cancer . . . and he cooked for me. Just a few days before his death I finished the Peanut Show and sent him a copy of the tape. He was not communicating much but he woke up when he heard that the tape had arrived.

He watched the whole show and then said, "That silly Jeff. He forgot to put some more crushed peanuts on top." He died shortly thereafter.

You see, I have a very wonderful job, and I meet wonderful people. And John, dear heart, I shall never forget to put some crushed peanuts on top, I promise!

This dish is extraordinarily good. Though it sounds strange, I cannot imagine anyone not liking this combination of chicken and peanut sauce.

Pan-brown the chicken, skin on. While the chicken is browning, toast the coconut on a cookie sheet in a 375ø oven. Watch it carefully. You want it just barely light golden brown, and it will take little time.

Place the browned chicken in a 4- to 6-quart pot and add the onions, dill and bay leaves. Add enough water to not quite cover. Bring to a boil and then turn down to a simmer and cover and cook for 45 minutes. Remove the chicken from the pot and set aside. You may wish to remove the skin and discard.

Add ½ cup of the stock to the peanut butter and mix well. Pour this peanut sauce into the stock and thicken the stock with cornstarch dissolved in water. Start with about 3 tablespoons cornstarch dissolved in ½ cup water. Stir into the stock in a quick fashion and stir over heat until thick. If this is not thick enough for you, add more cornstarch and water.

Then, add salt and pepper to taste. Return the chicken to the pot Fry the bananas in a bit of butter just until they are browned. This will take little time.

This dish is traditionally served buffet style. The guests put rice on their plates, then chicken and gravy on top. The fried bananas and pineapple are next, with the coconut and chopped peanuts providing the topping.

John claimed that it was traditional to fill your plate 3 times. By this time I expect that he has the Holy Spirit enjoying this dish! John served nothing more with this meal. It stands complete.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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