The combination of tomatoes and peanuts creates a very sub-Saharan flavour. This chicken and peanut stew is based on a traditional Ghanaian concoction that uses smoked fish rather than chicken. It is known locally as Hkatenkwan or nkatenkwan, which are rather difficult words for the English-speaking tongue to wrap around, so I have anglicised the name somewhat. This is very quick to make, and uses stuff that would be found in most store cupboards and refrigerators, but a word of caution; it is very filling.
Ingredients.
1 medium brown onion, peeled and chopped.
4 cloves garlic, peeled and chopped.
1 red chilli, fresh or dried, seeded and diced.
1 400g can diced tomatoes.
¼ cup tomato paste.
¼ cup peanut butter.
1 cup frozen green beans.
1 medium capsicum, cored and diced [or broccoli or cauli florets etc.].
Salt to taste.
¼ cup cooking oil.
250g diced lean chicken meat.
3 hard-boiled eggs, halved.
1 tablespoon chopped coriander or celery leaves for garnish.
Preparation.
Prepare the onion, garlic and chilli, place together in a bowl and set aside. In another bowl, mix together the chopped tomato, tomato paste, peanut butter, the beans, capsicum and the salt. Set aside. Boil the eggs and prepare the garnish.
Method.
Heat the oil over a hot flame and stir fry the meat until sealed all over. Add the onions, garlic and chilli, sauté until the onion becomes translucent then add the tomato mixture. Bring to the boil and reduce the heat to a simmer. Cover and cook gently for a further 15 minutes or until the meat is cooked through [you may wish to add a little more water]. Transfer to a warm serving dish, garnish with eggs and the chopped coriander greens [and/or celery leaves]. Serve immediately.
Serve with: Boiled or pilaf rice.
Serves: 2.
Poddimok 