Domodah (West African Groundnut Chicken Stew)
Secrets of the World's Healthiest Cuisines: Global Eating Tips and
Recipes from China, France, Japan, the Mediterranean, Africa, and
pounds chicken breast halves, skinless
2 tablespoons peanut oil
2 large onions (about 3/4 pound), quartered
4 large tomatoes, skinned, seeded, and cored
2 garlic cloves
1 (3-inch) hot chile pepper, seeded, or 1/2 teaspoon red pepper
flakes (see note)
3 cups nonfat (or reduced-fat) chicken broth, divided
1 cup smooth, natural-style peanut butter (without sweeteners)
2 tablespoons tomato paste
2 cups tomato juice
1 teaspoon salt
1/2 teaspoon white pepper
3 large carrots, peeled
1 small eggplant (about 3/4 pound)
1/2 pound fresh okra
6 cups cooked rice
and dry chicken; trim visible fat. Heat peanut oil in a large heavy
pot or Dutch oven. Brown the chicken on all sides, a few pieces
at a time.
the chicken is browning, place onions, tomatoes, garlic and chile
pepper in a food processor (if using pepper flakes instead, reserve
for use later in recipe) and pulse until finely chopped or mince
all by hand.
1 cup chicken broth; stir slowly into the peanut butter and tomato
paste until smooth.
all the chicken has been browned, pour off the oil in the pot and
discard. Add onion-tomato mixture, peanut butter mixture, pepper
flakes if using, remaining 2 cups chicken broth, tomato juice, salt
and white pepper to the pot and stir to blend. Return the chicken
to the pot; bring to a simmer and cook for 30 minutes.
the chicken is simmering, cut carrots on the diagonal into 1/4-inch
slices. Wash and slice the eggplant in half lengthwise. Remove stem
and cut eggplant halves into 1/4-inch slices. Wash okra and trim
the chicken has simmered for 30 minutes, taste sauce and add salt
or pepper, if necessary. Add carrots, eggplant and okra to the pot
and simmer all for another 15 minutes, or until vegetables are tender.
Serve over rice.
6 to 8 servings.
Experts recommend wearing rubber gloves when handling chilies and
not touching your eyes.
(Updated: 10/30/08 SN)