Ghanaian Groundnut Stew

Instructions

1. 1

   Season chicken pieces with salt, pepper, and half the minced garlic. Let marinate for 15 minutes.

2. 2

   Heat palm oil in a large heavy-bottomed pot over medium-high heat. Brown chicken pieces on all sides, about 8 minutes total. Remove and set aside.

3. 3

   In the same pot, sauté onions until softened, about 5 minutes. Add remaining garlic, fresh ginger, and tomato paste. Cook for 2 minutes until fragrant.

4. 4

   Add chopped tomatoes, ground ginger, curry powder, and cayenne. Cook until tomatoes break down, about 5 minutes.

5. 5

   Whisk peanut butter with 1 cup warm chicken stock until smooth. Add to pot along with remaining stock and bay leaf.

6. 6

   Return chicken to pot and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

7. 7

   Add sweet potatoes and eggplant. Continue simmering for 10 minutes until vegetables are tender.

8. 8

   Add okra and hard-boiled eggs. Simmer for 5 more minutes until okra is just tender.

9. 9

   Taste and adjust seasoning with salt, pepper, and cayenne as needed. Remove bay leaf.

10. 10

    Serve hot, garnished with fresh cilantro, alongside rice or fufu.