Groundnut Stew

2 sweet potatoes, or a similar amount of yams, peeled and cut into cubes (optional)

peanut oil (or other cooking oil)

4 chicken, cut into large bite-sized pieces (you can also use equal parts chicken and beef or stew meat)

salt and black pepper (to taste)

4 cups chicken broth or chicken stock (optional)

3 tomatoes, chopped (or canned tomatoes, or tomato sauce or tomato paste)

2 onions, chopped very fine

1 garlic clove, minced (optional)

2 chile peppers, chopped (optional)

½ tsp ground ginger or coriander

thyme or a bay leaf

¼ cup dried shrimp or dried prawns (optional)

1 small eggplant (aubergine, or guinea squash), cubed (optional)

12 okra, chopped (optional)

canned beans or canned corn (optional)

1 sweet green pepper (or bell pepper), chopped (optional)

1 small squash, chopped (optional)

1 cup peanut butter (preferably natural and unsweetened) — or — make your own peanut paste by roasting peanuts, removing the shells and skins, and grinding, mashing, or mincing them, then simmer them in a saucepan with a cup of water

If using sweet potatoes or yams:
Boil or steam them until they begin to become tender.

In a large pot or dutch oven fry the meat in hot oil, until browned. Add salt and pepper. Reduce heat, add a cup of water or chicken broth and simmer.

Heat oil in a skillet. Fry the tomatoes, onions, garlic, chile peppers over high heat. Add spices. Add the optional vegetables, sweet potatoes or yams, and/or dried shrimp or prawns. Reduce heat and stir in peanut butter and a bit of water or broth. Stir until smooth.

Add the tomato-onion-peanut mixture to the simmering meat. Stir throughly and continue to simmer until the meat is cooked and the vegetables are tender.

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Groundnut Stew