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Chicken Groundnut Stew (Hkatenkwan)

Sunday, 28 December 2008


Groundnut or peanut soups and stews are extremely popular in the cooking Ghana and Mali in West Africa; in fact, some consider it to be the most popular of all Sunday meals.  Chicken is usually the preferred meat, but we have found that a variety of meats and seafood are also used, including beef, lamb, smoked fish, and crabs.


At a glance
Cooking Method
Heat Level
Main Course
6 to 8
  • 1 cup water
  • 10 to 12 pieces of chicken, rinced and drained
  • 1/4 cup grated fresh ginger
  • 2 teaspoons hot curry powder
  • 2 tablespoons crushed dried Thai chiles, or other hot dried red pepper
  • 1 cup chopped onions
  • 3/4 peanut butter
  • 2 tablespoons tomato paste
  • 1 cup tomato pulp
  • 1 teaspoon salt
  • 1/2 teaspoon freshly group black pepper
  • 6 cups chicken stock or water
  • 1 pound eggplant, peeled and cut into 1 inch cubes
  • 1 cup fresh or frozen okra
  • * Garnish: dieced pimentos


Pour the water into a large saute pan, add the chicken, ginger, curry powder, chilies, onion, and saute the mixture for 15 minutes, turning several times.

While the chicken is cooking, mix together the peanut butter, tomato pulp, salt, and pepper and stir it into the chicken.  Add the chicken stock, bring the mixture to a boil, reduce the heat, cover and simmer for 30 minutes.

When the chicken is tender, add the eggplant and the okra and simmer for 10 minutes, stirring twice.  If the stew is thickened enough, serve it immediately.  If the stew still has too much liquid, simmer it uncovered for several minutes.


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