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Groundnut Stew
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From Moamba, on the West Coast of Africa

Pan American's Complete Round the World Ckbk by Myra Waldo


  • 2 4-pound chickens, disjointed
  • 6 cups (1425 ml) water
  • 1-1/2 cups (350 ml) ground peanuts
  • 2 onions, chopped fine
  • 2 sweet potatoes, peeled and quartered
  • 2 tsp (10 ml) salt
  • 6 hard-cooked eggs, shelled
  • 4 cups (950 ml) hot cooked rice
  • cucumber
  • chutney
  • bananas
  • Clean the chickens and place in a deep saucepan with the water.
  • Bring to a boil and cook over medium heat for 30 minutes.
  • Add the peanuts and stir well.
  • Add the onions, sweet potatoes, and salt.
  • Cook for 1 1/2 hours, or until chicken is tender.
  • Correct seasoning.
  • Place a whole egg on each plate and cover with some of the rice.
  • Place the chicken and sauce on top.
  • Serve with side dishes of sliced cucumbers, chutney, and sliced bananas.
This edition of Myra Waldo's book was published by Doubleday & Company, Inc., Garden City, New York, May 3, 1957.

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