Toppings for groundnut chop (choose 2 or 3 toppings for a light meal, or as many as 10 for an elaborate buffet):
Sliced bananas sprinkled with lemon or orange juice
Chopped tomatoes
Chopped green pepper
Slicecucumber
Fresh grated coconut, plain or toasted
Sliced onion sprinkled with vinegar and sugar
Diced pineapple
Chopped roasted peanuts
Papaya, peeled and cut into cubes, mixed with lemon juice and fresh chili pepper strips
Avocado, peeled and cut into cubes
Fresh mango, peeled and cut in chunks
Any type of chutney
Instructions
Mix salt and ground ginger in a small bowl, and rub thoroughly into chicken pieces on all sides. Cover and leave at room temperature for about 30 minutes
In a food processor or blender, grind tomatoes, onion and hot peppers together until smooth. Set aside
Heat oil in a large, heavy or non-stick pan. Add chicken pieces and beef. Brown well on both sides over medium-high heat. Remove and set aside
Add ground vegetables to pan, and simmer for about 15 minutes, uncovered
Add ground red pepper (if using), ground crayfish powder, salt, thyme, tomato paste and two cups of water. Mix well and bring to a boil
Measure peanut butter into small heat-resistant bowl. Ladle one cup of broth from the sauce into the bowl, and mix well with peanut butter. Add this paste to the sauce
Return chicken and beef to the pot. Simmer uncovered over medium heat, 30 to 45 minutes, until chicken is fully cooked
Add whole, peeled eggs to sauce during last 10 minutes of cooking. Remove and serve separately with a selection of other toppings