WEST AFRICAN GROUND NUT STEW

Reprinted with permission from Coming together: Celebrations for African American Families by Harriette Cole and John Pinderhughes and published by Jump at the Sun, Hyperion Books for Children.

(Serves 6)

4 to 6 lb chicken, cut into 12 pieces 1 teaspoon salt 1 tablespoon ground ginger 1/2 c peanut or vegetable oil 1 cup onion, chopped 28-oz. can tomato puree 2 tablespoons tomato paste 1/4 c ground dried shrimp* 1 teaspoon garlic, chopped

1 teaspoon fresh ginger, peeled and minced 1/2 teaspoon red pepper flakes 1/2 teaspoon freshly ground black pepper 6 cups boiling water 1 cup smooth peanut butter 1 cup cold water 12 fresh okra 6 hard-boiled eggs, shelled

Wash the chicken and remove excess fat. Pat dry with paper towels. Mix the salt and ground ginger in a small bowl, then rub the mixture over the chicken. Heat the oil in a large, heavy casserole over a medium flame until hot. Add the chicken pieces several at a time, until they are golden brown. When each piece is cooked, remove to a plate and set aside. Continue cooking until all the chicken pieces are done. Pour off all but 1/4 cup of the remaining oil. Add the onion and saute 5 minutes, stirring to dislodge the browned particles on the bottom of the pot. When the onions have turned translucent, add the tomato puree, tomato paste, ground shrimp, garlic, ginger, red pepper flakes, and freshly ground black pepper. Bring the pot to a boil; reduce the flame to low and simmer uncovered for 5 minutes. Stirring constantly, pour in the boiling water. Return the chicken to the pot along with any liquid that has accumulated. Turn the chicken until evenly covered with sauce. Simmer uncovered over low flame for 15 minutes. Meanwhile, mix the peanut butter with the cup of cold water, then add to the pot. Add the okra and continue cooking over low flame for 1 hour. If the pot boils too hard, place the lid on loosely. Cook until the chicken is very tender. Add the hard-boiled eggs and simmer another 5 minutes to warm them. Serve with hot, cooked rice.

* Dried shrimp can be found in markets that carry Asian ingredients.

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