Meaty Cameroonian peanut stew

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Cameroonian peanut stew
Cameroonian peanut stew
The Africa Book
Prep Time: 15 MIN
Servings: 8
Cooking Time: 1½ HR
  • 5ml - finely chopped fresh ginger
  • 5ml - white pepper
  • - basmati rice, roti or flatbread
  • - lemon wedges
  • 1,25ml - cayenne pepper
  • 5 - medium tomatoes, blanched, peeled and chopped
  • 10 - chicken thighs
  • 250ml - peanut butter
  • 15ml - salt
  • 125ml - peanut oil
  • 10ml - crushed garlic
  • 15ml - ground ginger
  • 1l - boiling water
  • 60ml - tomato paste
  • 250ml - finely chopped onion

Dry the chicken with paper towels.

Rub salt and ginger into each piece.

2 Heat the oil in a pot over high heat.

Brown the chicken pieces in the pot and transfer to a plate.

3 Pour off some of the oil,leaving about ¼c in the pot. Fry the onion over medium heat until golden brown.

4 Add the garlic, ginger,cayenne and white pepper. Simmer for 5 minutes over low heat.

5 Add the tomatoes and tomato paste, stir and cook for 15 minutes.

6 Pour in the boiling water and stir well. Return the chicken pieces to the pot and cook uncovered for 15 minutes.

7 Stir in the peanut butter,cover the pot and continue to cook for half an hour or until done.

8 To serve

Serve with basmati rice, roti or flatbread,and lemon wedges on the side.

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