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When I first saw this groundnut chop as one of the title of recipes in the South of Sahara cookbook, I was really intrigued to try it and I did. Groundnut is a common description used by African to describe peanut. The groundnut chop dish has a peanut-based sauce, and the word “chop” itself is just a common term used by African to describe meal. So, there you go, groundnut chop. Groundnut chop can be served as light meal at home or if you plan a party, the fun part about having groundnut chop is the toppings that goes with the chop. You can have as few as three three toppings (which was our case), or you can go for as many as 10 toppings and become a buffet-style meal for family get-together or casual party.
Of course having said that, the meal is not just about peanut. There are many varieties of “chop” our there and this groundnut chop is just one of them. This groundnut chop recipe uses combination of two meats, chicken and beef. Preparation-wise is still very simple. Ingredients used are also predictable like other West African dishes, such as tomatoes, tomato paste, ground crayfish, and onion.
The groundnut chop has a very creamy, nutty and rich taste. I used pineapples, diced tomatoes and roasted chopped peanuts as toppings, which I find kinda nice to balance the richness of the groundnut chop itself. We love this dish and don’t let the list of the suggestion for toppings scare you because you don’t have to do all the toppings, goes with as few or as many as you like. I would say minimum of three toppings are acceptable and they are not complicated to prepare too.
Serve the groundnut chop over rice and pile on the toppings and I believe you won’t be disappointed.
GROUNDNUT CHOP
Ingredients
- ½ tsp salt
- ½ tsp ground ginger
- 3 lbs (1 1/2 kgs) bone-in chicken pieces (use thighs or breasts or any parts you wish, use cleaver to cut into smaller pieces)
- 2 tomatoes
- 1 onion
- 2 fresh hot peppers , chopped and seeded or 1/2 tsp ground red pepper
- 1 lb (500 g) beef, cut in chunks
- 1 tsp ground crayfish powder
- ½ tsp salt
- ½ tsp thyme
- 2 Tbsp tomato paste
- ½ cup (125 g) smooth, unsweetened peanut butter
- 6 hard-boiled eggs , peeled
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
- Slice cucumber
- 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
