The combination of tomatoes and peanuts is a very sub-Saharan flavour. This smoked fish and peanut stew is based on a traditional Ghanaian concoction known locally as Hkatenkwan or nkatenkwan which are rather difficult for the English-speaking tongue to wrap around, so I have anglicised the name somewhat. Chicken is an excellent alternative to smoked fish. 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.
¼ cup cooking oil.
1 diced onion
4 garlic, crushed,
1 red chilli, fresh or dried, seeded and diced.
1 400g can diced tomatoes.
¼ cup tomato paste.
¼ cup peanut butter.
400g tin smoked fish.
1 cup frozen green beans.
1 medium capsicum, cored and diced.
Salt to taste.
2 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 meat and the liquid from the can of fish, the beans, capsicum and the salt. Set aside. Boil the eggs and prepare the garnish.
Method.
Heat the oil over a hot flame and 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 10 minutes. 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 