In Ghana there is a dish called Hkatenkwan which is known as chicken and ground nut stew. This dish is based on this with a few changes with the method and I do not use palm oil (which is a main ingredient in Ghanian cooking). The Chief Taster’s family are from Ghana and I am always interested when the family cook to taste the different spices. (I will be in trouble with the aunts for not using palm oil..eeek!!). This dish is spicy but also uses peanut butter, which gives a smooth taste. There is a Ghanian soup which is similar, spicy and also uses peanut butter. Absolutely delicious! If you like satay, then you will like this. Spicy, creamy and nutty! Serve with a side of cauliflower rice or just enjoy a bowl by itself.
When using peanut butter, read the ingredients carefully as a lot can be packed with sugar. Best to buy one from a health food shop…Keep in natural and unprocessed as possible.
One dish from Ghana that I love but is made with rice (so not for me when I am being strict with the carbs) BUT I thoroughly recommend is a dish called Jollof. It’s rice cooked in a spicy tomato sauce and just is lovely. I tried it recently with cauliflower rice…not quite the same…could not post it on the blog for shame (we all have experiments in the kitchen which we would rather not disclose…!)
4 chicken breasts, cut into large chunks
1-inch piece of ginger, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 onion, peeled and chopped
2 tblspn tomato puree
1tblspn coconut oil (or cooking oil of your choice)
1 tomato, roughly chopped
1 tin chopped tomatoes
2/3 cup peanut butter
1/2 tspn salt
1/2 tspn white pepper
2 red chillis, roughly chopped (I keep the seeds for this dish as I like the heat! Remove them if you want)
1 medium-size eggplant (aubergine) cut into large chunks
1 cup stock (chicken or vegetable)
- Place the ginger, garlic, red chillis, half the onion and tomato in a blender and blitz into a sauce.
- Heat the oil in large saucepan.
- On a medium heat, cook the sauce for 2- 3 minutes.
- Add the chicken and coat it thoroughly in the sauce and cook for 5 minutes.
- Add the tinned tomatoes, stock, tomato puree and eggplant (aubergine), salt and pepper. Bring to the boil, cover and simmer for 10 minutes.
- Add the peanut butter and cook for a further 20 minutes.
- Eat and enjoy!