Danielle Berg’s Groundnut Stew (Camaroon)
(from jewels’s recipe box)
if I had to pick an all-time favorite dish, it would probably be this, simply because it was my favorite Cameroonian dish growing up, which my Mom continued to make in the U.S., and it still brings back so many memories. enough nostalgia . . .Peanuts are called groundnuts in Africa
Source: Danielle Berg's recipes from the galley (from RecipeThing user veisner1977) (from RecipeThing user jennarenay)
Categories: African, Danielle Berg, not tried
Ingredients
- - two onions, chopped
- - a few cloves of crushed garlic
- - a large piece of ginger root, grated or finely chopped
- - hot chili powder or finely chopped habanero pepper
- - two chicken breasts, chopped into bite sized pieces
- - one can of tomato paste
- - a couple of tomatoes, chopped
- - two cans of chicken broth
- - one jar of natural unsweetened peanut butter
Directions
-
first sauté in a large pot: onions, garlic, ginger, chilli powder (quantity actually dependent on how hot ike it) and chicken breast. Once the chicken is browned on the outside add: tom. paste, chopped tom., broth, and peanut butter (DO NOT use jiffy, skippy, or any creamy sweetened peanut butter – it will taste just like it. Find natural peanut butter, which has a coarser texture and actually tastes like peanuts). Stir until peanut butter is melted in, season with salt to taste, and simmer until flavors are well blended. serve over rice or boiled plantains (just peel, chop into sections, and boil until a fork is easily inserted)