West African Groundnut Chop

West African Groundnut Chop

West African Groundnut Chop


Posted By: Staff
Makes:10
Ingredients:

2 Large Bermuda onions 2 Buds of garlic, sliced 8 White onions 1 Hot pepper Peanut oil 2 Quarts of water One 6-pound chicken 5 Tomatoes or 1 large can Salt and pepper Parsley, basil, marjoram 1 Pound peanut butter


Directions:

Dice the Bermuda onions, garlic, white onions and hot pepper. Sauté them in a little peanut oil until they are almost tender.. Remove to a big kettle and add the whole hot pepper (cut in half), the water and the chicken. Have the butcher cut the chicken in 2 ½ inch pieces with a cleaver (unless of course, you are able to do this yourself.) Simmer very slowly for an hour, then add the skinned, sliced tomatoes or a large can of tomatoes, salt pepper, some parsley and a teaspoon each of basil and marjoram. When the chicken is tender, in another hour or so, add the peanut butter which you blended with the peanut oil to pouring consistency. Get the peanut butter which has no unground nuts in it. It must be smooth as cream when added. Cook another 15 minutes. Serve this dish in wide plates, a piece of chicken in every plate. Accompaniments Boiled West Indian yams Boiled West Indian coco (trana) Boiled rice Cubed semi-green bananas Sautéed semi-green bananas Fresh ground cocoanut Sautéed cocoanut Salted peanuts Peeled cubed papaya Raisins To the chicken add a slice of yam, a slice of coco and hot boiled rice. Add plenty of the rich gravy, which has a tantalizing flavor of peanuts. The other accompaniments are passed. Some like to sprinkle the chopped bananas and cocoanut over the main dish, but they may be served on small plates on the side. The West Indian yam is not is not to be confused with the sweet potato. It is a white mealy vegetable when peeled, with its own distinctive flavor. Coco or trana is another West Indian mealy vegetable. They are peeled, sliced and boiled in well-salted water with a big piece of butter added. They may stand in the water they boil in until they are served. They are excellent when mashed and made into cakes and fried brown on both sides in oil.

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