True. When I was growing up my family hosted a group of folks from different countries as part of a church event. I remember two of the people we had visit our house. One was from Australia who spent a major part of his day watching the squirrels out our back door because he had never seen one before. The other was from West Africa (sorry not to recall the exact country, but maybe my mother remembers) who showed her, my mother, how to make this native dish. Ground nuts are simply peanuts. So, this is a peanut stew.
Cut 4-6 average size onions and brown in butter.
Combine the chicken, onions, (2) cans stewed tomatoes, (1) heaping cup crunchy peanut butter, (2) teaspoons Accent, (1) teaspoon salt, (1) teaspoon black pepper, and 1/2 - 1 teaspoon red pepper (to taste) and 1 cup chicken stock (or as necessary) to a large pot.
Now, if you are a fan of eggplant, there is an additional part to the recipe you can do, and if not, just leave it out.
Peel and cube (2) eggplants. Dip the pieces in beaten egg, then flour and brown. Add these to the hot stew 10 minutes before serving. If simmered too long, it makes the eggplant mushy, and no one likes mushy eggplant.
- green peppers