Alimamy's Groundnut Stew
By: Roger Furrer
Published: Monday, March 15, 2010 - 2:49pm

Ingredients




Groundnut Stew for Four
1 large onion, diced
1/4 teaspoon basil
2 big tomatoes, diced
3 mediums hot peppers, diced
3 cloves garlic, minced
2 tablespoons tomato paste
1/4 teaspoon black pepper
1 bullion cube (Maggi, if available)
1/2 teaspoon salt
1/4 cup of groundnut paste (smooth, natural peanut butter may be used if it is only cont
5 1/2 cups water
1/4 cup oil
Black eyed peas, chicken or dried fish.

Preparation

1 Combine first 9 ingredients in a bowl and set aside. 2 In medium sauce pan heat oil, add all of the ingredients in the bowl and fry. Stir constantly until all ingredients are well cooked. 3 Dissolve peanut paste in water, stirring until blended. 4 Add solution to pan and simmer for about 30 minutes. 5 Add smoked fish, cooked chicken or cooked black-eyed peas as the sauce is simmering. 6 Serve on rice and garnish with hot pepper sauce.

About


Traditionally, chicken or dried fish would be added as the sauce cooks. The black eyed peas would also be commonly used, and is excellent for vegitarians if vegi bullion or stock is used.
Try making Alimamy's West African Hot Pepper sauce for the perfect combination.
This recipe is from Alimamy K. Turay, Wilberforce, Freetown, Sierra Leone, West Africa. It was collected in 2000