SC - Re:groundnut stew recipe/ fixed oop

[Donna Ford]

Thumpa wrote:
> 
> snip
> > Hi.  Evfemia Here.  I have a Nigerian cook book.  My recipe for Chicken
> > Groundnut Stew
> >
> > 2 tablespoon. peanut butter
> > 1-8 oz. can tomato sauce
> > 1 medium onion, pureed
> > 1/2 teaspoon. of dry ground red pepper
> > salt to taste
> > chicken parts
> > 1 cup oil
> > 1/2 tsp. curry
> >
> > 1.  Put the chicken parts in a sauce pan.  Add 1 cup water, salt to
> > taste and 1/2 tsp. curry.  Cover and let it cook for 15 minutes.
> >
> > 2.  Lower the heat and add other ingredients.  Cover and let it all cook
> > for 20 minutes.  Uncover and simmer for 5 minutes.
> 
> You just dump a cup of oil into this soup?  Seems a bit important to choose
> the right oil.  I would guess peanut oil is called for in this case.  Is any
> tomato sauce ok or do you mean a bland stewed tomato sort of thing?  I've
> seen tomato paste used this way but not sauce.  I am going to try it with
> the paste instead because I have an extra chicken for tomorrow. 


Sorry.  Apparantly there is a mis-print in the directions.

The ingredient list does indeed say 1 cup of oil.  However, in step 1.
it says, "put the chicken parts in a sauce pan and add 1 cup of water,
salt to taste and 1/2 tsp. curry.  Cover and let cook for 15 minutes." 
Since water wasn't mentioned in the ingredient list and the oil wasn't
mentioned in the directions, the author must have typed oil instead of
water in the ingredients accidentally.  I haven't made this yet so I
didn't catch it.  

It says tomato sauce but I agree with you that paste would probably work
better.  I would also brown the chicken before adding the cup of water
and spices.  

Coconut rice sounds really good to me...

2 cups of rice
1 regular sized coconut grated
1 small onion
salt to taste
water
dash of pepper

To prepare coconut milk: grate coconut, add water and pass through a
thin sifter.  (I'd probably use a food processor.)

Bring coconut milk to a boil and add the remaining ingredients.  Cover
and turn to lowest heat. Simmer about 20 minutes on low.  Then turn the
heat off and allow to cool partially before serving.   







 I will be
> doing three dishes with my basic foods class tomorrow my favorite follows
> from the frugal gormet.
> 
> Bafratti stew
> one chuck steak trimed chopped and braised in oil
> one chicken
> one onion
> one green pepper
> red pepper sauce to taste
> salt and pepper
> enough water to simmer untill chicken falls of the bones
> all ingrediants cut large chuncks because this is traditionally served out
> of one bowel so people can eat with thier hands.  served with farina (cream
> of wheat)
> 
> Nyckademus


- -- 
evfemia
Barony of Iron Mountain, Meridies