West African Peanut Stew

Before making a dish of a particular region which I am not familiar with, I go through many recipes by various chefs and study the techniques involved in cooking to adapt it with the ingredients available in my village. This recipe calls for protein, veggies like sweet potatoes or yam and greens. I could not get hands on any fresh greens, substituted yam for potatoes (you can add carrots too) and I chose chicken as the protein element, you can go ahead with mutton, lamb or b**f (cooking time will vary). Peanut butter is a crucial element of this dish which was not available in my village, hence I made my own peanut butter, I also substituted red tomatoes with green tomatoes as they were the only ones available and were harvested from my kitchen garden. This hearty stew is very delectable and luscious & the chicken fall of the bone tender, tastes awesome when paired with white rice with a squeeze of lemon. Trust me you've got to try this out, ditch your everyday chicken curry rice and give this West African Peanut Stew a chance.

Ingredients:

Chicken - 1 kg

Potatoes - 5 (cut in large cubes)

Onions - 2 (sliced)

Garlic - 2 tbsp (chopped)

Ginger - 2 tbsp (chopped)

Green chillies - 7-8 (halved)

Tomatoes - 4-5 (chopped)

Peanut butter - 1 cup

Tomato paste - 3 tbsp

Salt to taste

Black pepper powder - 3 tbsp

Red chilli powder (non-spicy variant) or paprika - 1 tbsp

Coriander powder - 1 tbsp

Oil - 4 tbsp

Water or Stock - 1 L

Method :

1. Wash and pat dry the chicken, season with salt and pepper.

2. Heat oil in a pot. Fry the chicken in batches till browned, don't overcrowd the pan. Remove once browned. At this stage you do not have to cook the chicken, you just have to sear it.

3. In the same pot add the cubed potatoes and fry till slightly golden on the outside. Add chopped ginger, garlic , green chillies and onions. Cook till translucent, add salt , coriander powder, remaining black pepper powder and red chilli powder or paprika. Cook for 2 minutes till the masalas release aroma and oil.

4. Add the chicken, tomatoes, tomato paste, peanut butter, water and mix gently. Once mixed, let the stew cook for 30-45 mins on medium low flame or till the stew is thick. Taste and adjust seasonings. Serve with warm rice, toasted crushed peanuts and lemon wedges.