 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 10 |
|
English colonists called peanuts groundnuts, giving this celebrated West African dish its unusal name. Ingredients:
3 lbs broiler-fryer chickens, cut up |
3 tablespoons cooking oil |
1 lb beef stew meat, cut into 1 inch pieces |
2 medium onions, chopped |
1 medium green pepper, chopped |
1 (28 ounce) can tomatoes, cut up |
1 teaspoon salt |
1 -2 teaspoon ground red pepper |
3/4 cup peanut butter |
mashed sweet potatoes or hot cooked rice |
Directions:
1. In a large saucepan or Dutch oven brown chicken pieces in hot oil abut 15 minutes; remove from pan. Set aside, reserving drippings.
2. Add beef, onion, and green pepper to drippings; cook till beef is brown and onion is tender. Drain off fat. Stir in undrianed tomatoes, salt, and red pepper. Bring to boiling; reduce heat. Cover; simmer 30 minutes.
3. Add chicken pieces: simmer 20 minutes more. In small sauce pan melt peanut butter over low heat. Stir into chicken mixture. Return mixture to boiling; reduce heat. Cover simmer 20 minutes more. Skim off fat.
4. Serve with mashed sweet potatoes or hot cooked rice.
|
|