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Groundnut Stew - Ghana Food and Drink
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HKATENKWAN (GROUNDNUT STEW) -- (Served with FuFu, or dumpling)
1 chicken, cut into pieces 1-inch piece of ginger 1/2 of a whole onion 2 table-spoon tomato paste 1 table-spoon peanut oil, or other light cooking oil 1 cup onion, well chopped 1 cup tomatoes, chopped 2/3 cup peanut butter 2 tsp salt 2 hot chilies, crushed, or 1 tsp cayenne pepper 1 medium-size eggplant, peeled and cubed 2 cups fresh or frozen okra. |
Boil chicken with ginger and the onion half, using about 2 cups water. Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about 5 minutes.
Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear. Remove the partially-cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers.
Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until the chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency.
Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear. Remove the partially-cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers.
Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until the chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency.
The typical Ghanaian staples in the south include cassava and plantain, FuFu, Kinkey and Bankou.
In the northern parts of the country, their main staples include millet and sorghum. Yam, maize and beans aroused across the country as staple foods.
Crops such as peanuts and Coco-Yam are also important in the local cuisine.
With the advent of modernization and colonialism, imported crops such as rice and wheat have been increasingly incorporated in Ghanaian cuisine.
In the northern parts of the country, their main staples include millet and sorghum. Yam, maize and beans aroused across the country as staple foods.
Crops such as peanuts and Coco-Yam are also important in the local cuisine.
With the advent of modernization and colonialism, imported crops such as rice and wheat have been increasingly incorporated in Ghanaian cuisine.
Important Health Tip: Any vegetable oil is to be consumed raw or extra virgin. Cold pressed and fresh, never refined. They should not be used for cooking at all. For cooking use only coconut oil, palm oil or butter.
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Important
In Ghana, as in many other African countries, people eat with their right hand. FuFu and Light Soup is just one of many dishes, eaten this way. But, you may always ask, for a spoon, fork and knife. It`s just the local, traditional way, to enjoy food. And yes, you will always, be offered soap and water, to wash your hands, before and after your meal... ;-) Please visit again, for much more pictures and info`s, or visit our see our main page, for updates: Food and Drink in Ghana |
Food Health - Interesting websites (external): http://doctorgenao.com/2011/04/03/dangers-of-vegetable-oils/ *