Sierra Leonean Groundnut Chop

Ingredients

• 3 lbs chicken thighs and drumsticks
• 1/4 cup palm oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1-inch piece ginger, minced
• 3 tomatoes, chopped
• 2 tbsp tomato paste
• 1 cup smooth natural peanut butter
• 1 scotch bonnet pepper, minced, to taste
• 2 stock cubes
• 1 sweet potato, peeled and cubed
• Salt to taste
• Cooked rice, for serving

Before you cook

• Pat the chicken pieces dry and season lightly with salt.
• Mix the peanut butter with 1 cup of warm water until smooth to prevent lumps later.
• Chop the onion, garlic and ginger finely.

Steps

1. Heat the palm oil in a large pot over medium-high heat.
2. Brown the chicken pieces in batches, about 8 minutes, then set them aside.
3. Add the onion to the pot and cook for 5 minutes until soft.
4. Stir in the garlic and ginger and cook for 1 minute.
5. Add the tomato paste and fry it for 2 minutes until it darkens slightly.
6. Add the chopped tomatoes and cook, mashing them, for 6 minutes until thickened.
7. Return the chicken to the pot along with the minced scotch bonnet and crumbled stock cubes.
8. Pour in 2 cups of water, bring to a simmer, cover and cook for 20 minutes.
9. Stir in the sweet potato cubes and simmer for 10 minutes until nearly tender.
10. Whisk in the loosened peanut butter mixture, stirring well so it blends smoothly into the sauce.
11. Simmer uncovered for 15 minutes, stirring occasionally, until the stew thickens and the oil glistens on top.
12. Taste and adjust the salt and chili before serving hot over rice.