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HKATENKWAN (Groundnut Stew) (Ghana)

1 chicken,cut into pieces
1 piece ginger,1"
1/2 onion
2 c water
2 T peanut oil,or vegetable oil
2 T tomato paste
1 c onion,chopped
1 c tomatoes,chopped
2/3 c peanut butter
2 t salt
2 hot chilies,crushed
1 md eggplant,peeled and cubed
2 c fresh (or okra),Frozen
 
In a large pot, combine the chicken, ginger, the onion half, and the
water, bring to a boil, reduce the heat and simmer for 10 minutes.
In another large pot, heat the oil, add the tomato paste and cook, over
low heat, for about 5 minutes. Add the onions and tomatoes and cook,
stirring occasionally, until the onions are clear. Remove the partially cooked
chicken from the pot it was cooking in and put it, along with
about half the broth, in the pot with the tomato paste mixture. 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.
 
Serve with Fufu.

FRESH FISH PEPPER SOUP

2 lb firm white boneles fish
-cut in bite-size pieces
4 c water
2 tomatoes
1 onion,peeled
3 sprigs fresh parsley
--or 1 teaspoon,Dried
-parsley
2 chilies (or jalapeno
-peppers)
- seeded
2 t salt
1 t thyme,Dried
 
1. Wash fish, place in large saucepan, and add 4 cups water.
2. Finely chop tomatoes, onion, parsley, and peppers and add to
water. Add salt and thyme and stir.
3. Bring mixture to a boil over high heat. Reduce heat to low, cover,
and simmer for 20 minutes or until fish is tender.
4. Serve immediately.
Serves 4 to 6

CHICKEN STEW (Ethiopia)

3 c Bermuda onions,finely
-chopped
1/3 c butter (or olive oil)
1/2 t cayenne pepper
1 t paprika
1/2 t pepper
1/4 t ginger,Ground
3 c water,divided
1 3 pound chicken,cut in 1"
-pieces
--including the neck and
-gizard
1/4 c lemon juice
8 whole hard eggs,Boiled
-peeled
 
In a heavy 4 to 6 quart pot or dutch oven, brown the onions, without
using any fat, stirring constantly, until browned. Add the butter or oil,
cayenne, paprica, pepper, ginger, and 1 cup of the water and stir to
combine.
In a bowl, combine the remaining 2 cups of the water and lemon juice.
Put the chicken in a large bowl, pour the lemon juice mixture over the
top, and let the chicken soak for 10 minutes.
Drain the chicken, add it to the pot with the onions, and stir to
combine. Simmer, covered, over low heat until the chicken is tender.
Add more water if necessary. If the stew is too watery, mix 2
tablespoons flour with 2 tablespoons water and stir it into the stew.
A few minutes before serving, add the eggs.
Makes 8 servings

BEEF STEW (Gambia)

2 lb lean stew meat,cubed
1 cn tomatoes,(28 ounce)
1 bell pepper,cut in strips
1 stalk celery,sliced
-diagonally
1 potato,cubed
1 lg carrot,sliced diagonally
1 yellow onion,sliced
1 sweet potato,cubed
1 t salt
6 T tomato paste
1/2 t cayenne pepper
1/2 c creamy peanut butter
1/2 c frozen peas,thawed
 
Combine the beef, tomatoes, bell pepper, celery, potato, carrot,
onion, sweet potato, salt and tomato paste in a 5-quart saucepan, and
mix well.
Bring to a boil, reduce heat, and simmer, covered, for 1 hour, adding
water if necessary.
Stir in the cayenne pepper and peanut butter. Simmer for 1 hour
longer or until the vegetables and beef are tender. Add the peas, and
simmer for 5 minutes.
Ladle onto a large platter. Garnish with bell pepper slices and parsley.
Serve over rice.

CHICKEN SALAD SUPREME

2 lg. chickens (3 to 4 lb. each to make 6 to 8 c. cooked meat)
4 tbsp. salad oil
4 tbsp. orange juice
4 tbsp. vinegar
2 tsp. salt
3 c. mandarin oranges2 c. pineapple chunks
3 c. green grapes
Slivered almonds
3 c. diced celery
2 1/2 c. raw rice
1 qt. mayonnaise
 
Cut chicken into pieces and boil until tender with no seasonings. Remove skin and fat
first. Remove meat from bones and cut into cubes. Mix together oil, orange juice,
vinegar, salt, marinate chicken in this mixture in refrigerator overnight. Drain fruit well,
add to nuts and celery the next day; add to chicken mixture. Cook rice until tender in
boiling water, drain, blanch with cold water, drain well; add to chicken mixture. Add
mayonnaise, mix well. Serve with crackers and lettuce or in pocket bread

SALT CODFISH IN POTATOE PUREE

Six large potatoes, one pint and one cupful of milk, two table-spoonfuls of butter, a small slice of onion, one pint of cooked salt codfish, salt, pepper, one large table-spoonful of flour. Pare the potatoes and boil half an hour; then drain off the water, and mash them light and fine. Add the salt, pepper, one table-spoonful of butter, and the cupful of milk, which has been allowed to come to a boil. Beat very thoroughly, and spread a thin layer of the potatoes on the centre of a hot platter. Heap the remainder around the edge, making a wall to keep in the cream and fish, which should then be poured in. Garnish the border with parsley, and serve.
To prepare the fish: Put the pint of milk on to boil with the onion. Mix flour and butter together, and when well mixed, add two table-spoonfuls of the hot milk. Stir all into the boiling milk, skim out the onion, add the fish, and cook ten minutes. Season with pepper, and
if not salty enough, with salt. This is a nice dish for breakfast, lunch or dinner.