African Groundnut Stew by Titilayo Ajumobi



Ingredients

Beef, mutton, chicken, pork ,turkey or fish

1 tbsp vegetable oil

onion, peppers, tomatoes(blended into paste)

2 cups of raw groundnuts

1 tsp dried ginger

1 medium sized Onion(chopped)

Foreign Country Recipes

Salt to taste

Seasoning (knorr chicken, curry, thyme and white pepper)

Method:

You may decide to use anyone or all of the meat types. Cut the fish, beef, mutton, chicken, turkey or pork into servable sizes. Rinse properly and pour the meat in a pot, add some water, chopped onions, salt and seasoning and bring to boil. Stir repeatedly and allow it to boil for 45 minutes then separate the meat from the meat stock and pour the meat stock into a container. Blend the raw groundnut and set aside. Pour the vegetable oil into the pot, when it becomes hot, pour the blended paste into the oil and fry for 10 minutes, then pour the blended groundnut into it as well as the meat stock and stir properly, then pour the boiled meat (and if you are the type that prefers fish, you could use fish alone) and the dried ginger into the pot, add some salt and seasoning and allow it to cook for another 10minutes. Groundnut stew can be served over eba, pounded yam, amala, rice, yam or any meal you choose to eat it with.

To prepare eba, pounded yam or amala which are widely eaten in Africa is as easy as walking into any shop that sells African foods, buy the gari which is used in making eba, for pounded yam, buy the poundo yam and for amala, buy elubo. Pour some water in a pot and bring to boil. Measure 4 cups of either gari, poundo yam or elubo into the pot and stir until it becomes smooth. Pour a little water into the pot, cover the pot with its lid for 2minutes, open the lid and turn the content of the pot repeated until it is properly cooked, then serve the eba, pounded yam or amala with the groundnut stew. This serves 4 people.