|Source||University of Pennsylvania, African Studies Centre|
1 hour, 15 minutes
Groundnut stew aka Peanut Butter stew Ghanian version.
Boil chicken with ginger and the chopped onion, using about 2 cups water. Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about 5 minutes. Add to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear/sauteed. Remove the partially-cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers. Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until the chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency. Drink with water or complement with Star Beer.