Ghana Nketia Fla - Groundnut (Peanut) Stew with Chicken

[Olga Drozd]

Ghana Nketia Fla - Groundnut (Peanut) Stew with Chicken:

Groundnut  stew is savory, sweet, and rich. Traditionally made with raw African groundnuts, which are smaller than American peanuts, it is commonly made with peanut butter now.

2 Tablespoons corn, grapeseed, or other neutral oil
8 chicken thighs, trimmed of excess fat
Salt and black pepper to taste
1 medium onion, chopped
One (1-inch piece) fresh ginger, peeled and minced
1/2 teaspoon cayenne pepper, or more to taste
1 1/2 cups chopped tomatoes (canned are fine)
1 quart chicken stock, preferably homemade - divided
3/4 cup natural peanut butter, preferably chunky

Put the oil in a deep skillet over medium high heat.  When it shimmers, put the chicken in the skillet, skin side down. Season with salt and pepper and brown well, rotating and turning them as necessary, 10 to 15 minutes.  Transfer the meat to a plate and drain all but 2 Tablespoons of the fat.

Add the onion and ginger and cook, stirring occasionally, until softened and fragrant, about 3 minutes.  Stir in the cayenne and tomatoes and cook until the tomatoes have softened, about 5 minutes.

Return the chicken pieces to the casserole and add 3 1/2 cups chicken stock.  Bring to a boil, then lower the heat and simmer until the chicken is cooked through and tender, 20 to 30 minutes.

Whisk or blend together the remaining chicken stock and the peanut butter; stir the mixture into the stew.  Cook for another 20 minutes or so, then taste, adjust the seasoning, and serve.  Makes 4 servings.  Serve this with Foo Foo.

FOO FOO (Mashed Plantains)

Buy the ripest yellowest, with spots of black plantains.

2 Tablespoons coarse salt - divided, plus more to taste
4 yellow plantains cut into 2-inch lengths and peeled

Too peel, cut off the tips, then cut crosswise into thirds; make a slit in the skin of each piece, then remove the skin.

Stir 1 Tablespoon salt into a large bowl of cold water to dissolve; add the plantains and let sit for 20 minutes.

Meanwhile, bring a large pot of water to a boil and add the remaining salt.  Transfer the drained plantains to the boiling water and cook until very tender, about 30 minutes.

Remove from the water, cut crosswise into 1-inch pieces, and put in a food processor. Pulse until finely chopped, then transfer to a mixing bowl and beat with a wooden spoon until smooth, sticky, and springy. (Alternatively, use a mortar and pestle. Put in a mortar, season to taste with salt, then pound with the pestle until the plantains become a sticky, springy mass, about 30 minutes.)

Pull off walnut sized pieces with your fingers and serve immediately. Pieces are then pulled off by hand (you can use a spoon) and then dipped into a sauce, soup, or stew OR pull off pieces before serving and drop into Groundnut Stew. Makes 4 servings.