African Eats'

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Very interresting. I must give it a try. tell me, if i have sprayed my house with surface spray, will the cockroaches be safe to BBQ. Well, actually, safe to eat after BBQing. :?

The cockies usually have me on the menu
This sounds better. I have never been hungry enough to eat worms. :LOL:

West African Groundnut (peanut) Stew Recipe

1 pound cubed stewing beef or chicken parts
6 tablespoons peanut butter
2 medium onions -- chopped
1 pound ripe tomatoes -- peeled and chopped or chopped tomatoes
3 fresh chillies
1 pound carrots (or a mixture of carrots -
turnips, and to make up 1lb)
pinch of mixed herbs
piece of grated fresh root ginger or
1 hea dried ginger
Salt and pepper
7 ounces black-eyed beans soaked overnight or can of
(great northern)
7 ounces long grain rice
(These added ingredients appeared in another recipe
Corn and Sweet potatoes, diced)

This is all cooked on top of the stove in a very heavy saucepan
with a tight fitting lid,
as the meat needs to cook in its own juices, or a flameproof
If you have a pressure cooker use it as an ordinary saucepan,
as it seals in the steam beautifully.
Also, if you are not sure of the fitting of your casserole or
saucepan lid then use a double sheet of foil to line it and
give it a more secure fit.

Deseed chillies and chop finely
Combine with peanut butter, ginger, herbs, vegetables and tomatoes
and mix well.
Place meat in pan, followed by vegetable mixture and some
seasoning. Put on close fitting lid and cook very slowly on top
of the stove for approximately
1.5 hours or until meat is tender.
Don't worry about apparent lack of liquid because the meat and
vegetables will provide enough.
Cook beans for one hour.
Cook rice in double its volume of salted water for 15-20 mins.
Season beans with salt and pepper and mix with rice.
Serve as an accompaniment to the stew. - - - - - - - - - - - - - - - - - -


1 (4 to 6 lb.) chicken, cut
into small pieces
2 tsp. salt
2 tsp. white pepper
1 Tbsp. ground ginger
1/4 c. peanut oil
2 medium onions
1/2 green pepper
1 (16 oz.) can tomatoes
1/4 c. tomato paste
1 tsp. finely chopped garlic
2 tsp. paprika or red pepper
1 1/2 c. peanut butter
(groundnut), mixed with
juice from canned tomatoes
and beaten into a smooth paste

Rub chicken pieces with salt, white pepper and ginger.
In a large saucepan or electric frying pan, heat the oil and
brown the chicken, removing chicken from burner when evenly
browned. Empty the oil, leaving enough to brown the onions and
green pepper. Cook onions and pepper for 5 minutes. Add
tomatoes, tomato paste, garlic and red pepper and let it simmer
for 5 to 10 minutes. Add the chicken. Stir in peanut butter
paste and continue to cook uncovered, for about 1 hour.
(Chicken may fall off bones, take the large bones out with a
Serve stew on rice. If you wish, can be served with
hard-boiled egg slices, chopped onions, pineapple or Mandarin
orange slices or unsalted peanuts.


West African Chicken and Groundnut Stew

2 whole boneless skinless chicken breasts
1 tablespoon peanut oil or oil
1 medium onion -- chopped
1 garlic clove -- minced
1/2 teaspoon ground red pepper
1 can whole tomatoes -- (28-oz.) undrained, cut up
1 can Great Northern Beans -- (15.5-oz.) undrained
1 can Niblets Golden Sweet Corn -- (11-oz.) drained
1 sweet potato -- peeled, chopped
1/4 cup peanut butter
3/4 cup water
1 teaspoon salt
1 tablespoon tomato paste
1/2 teaspoon ginger
1 teaspoon chili powder
3 cups hot cooked rice

Cut chicken breasts into 1/2-inch pieces.
In 4-quart Dutch oven over medium-high
heat, cook chicken in oil until chicken is lightly browned and
no longer pink, stirring frequently. Add onion and garlic; cook
and stir 3 to 4 minutes or until onion is tender.
Add remaining ingredients except rice; mix well. Bring to a
boil. Reduce heat to medium-low; cover and cook 30 minutes
or until sweet potato is tender, stirring occasionally.
If stew becomes too thick add additional water.
Serve stew over hot rice.
8 (1 1/2-cup) servings (8 grams of fat)

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