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.