Difference between revisions of "Ground Nut Chop"
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# Fry the dismembered [[chicken]] with [[tomato]]es and [[onion]]s. | # Fry the dismembered [[chicken]] with [[tomato]]es and [[onion]]s. | ||
# Then put in a saucepan with stock and leave. | # Then put in a saucepan with stock and leave. | ||
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# The stew is served in soup plates over a foundation of [[rice]], according to one's appetite. | # The stew is served in soup plates over a foundation of [[rice]], according to one's appetite. | ||
| − | [[Category:Central African | + | [[Category:Central African cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Nut meal Recipes]] | [[Category:Nut meal Recipes]] | ||
[[Category:Eggplant Recipes]] | [[Category:Eggplant Recipes]] | ||
[[Category:Chicken Recipes]] | [[Category:Chicken Recipes]] | ||
[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 16:55, 16 July 2012
Ingredients
- chicken
- tomatoes
- onions
- bone stock
- ground nuts (peanuts)
- okoro (garden egg)
- eggs [hard-boiled]
- rice [boiled]
Procedures
- Fry the dismembered chicken with tomatoes and onions.
- Then put in a saucepan with stock and leave.
- Grind up ground nuts to a fine texture, mix into a paste with a little water and add to the chicken.
- Heat it all up and let it thicken.
- Add 2 or 3 okoro, and two or three hard-boiled egg (1 per head).
- The stew is served in soup plates over a foundation of rice, according to one's appetite.
