Ghanaian Groundnut Stew

Ingredients

• 3 lbs chicken, cut into pieces
• 1 cup natural peanut butter
• 2 medium onions, chopped
• 4 cloves garlic, minced
• 2 inches fresh ginger, minced
• 2 tomatoes, chopped
• 2 tbsp tomato paste
• 1 tsp ground ginger
• 1 tsp curry powder
• 1/2 tsp cayenne pepper
• 1 bay leaf
• 4 cups chicken stock
• 2 sweet potatoes, cubed
• 1 eggplant, cubed
• 4 oz okra, sliced
• 2 hard-boiled eggs, peeled
• 3 tbsp palm oil
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Season chicken pieces with salt, pepper, and half the minced garlic. Let marinate for 15 minutes.
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. 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. Add chopped tomatoes, ground ginger, curry powder, and cayenne. Cook until tomatoes break down, about 5 minutes.
5. Whisk peanut butter with 1 cup warm chicken stock until smooth. Add to pot along with remaining stock and bay leaf.
6. Return chicken to pot and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
7. Add sweet potatoes and eggplant. Continue simmering for 10 minutes until vegetables are tender.
8. Add okra and hard-boiled eggs. Simmer for 5 more minutes until okra is just tender.
9. Taste and adjust seasoning with salt, pepper, and cayenne as needed. Remove bay leaf.
10. Serve hot, garnished with fresh cilantro, alongside rice or fufu.