Groundnut Chop (Ghana)

2- 3 lb chickens, cut up
1 large onion, sliced
1+ teaspoons of salt
31/2 cups water

3 large tomatoes, chopped
5 chili peppers
½ cup water

8 cups peanuts – roasted or blanched

2 cups chicken stock

Cooked rice
6 hard-boiled eggs (shelled)
Condiments

1.	Combine chicken, onion, water, and salt (adjust later) and bring it to a boil.  Turn down 
and simmer for one hour.

2.	Combine tomatoes, peppers, and ½ cup of water and bring it to a boil.  Turn down and 
simmer for 10 minutes.  Sieve it.

3	Grind or pound the peanuts finely, add hot water to make a paste.  Simmer for one hour 
then mix in the coconut milk.

3.	Combine and mix the peanut mixture, chicken stock, and tomato mixture and add to the 
simmering chicken.  Cook for 10+ minutes until all the chicken is tender.

4.	Put rice in a soup plate/bowl, add an egg to the center, put some chicken around it and 
cover with the stew.

5.	Various condiments can be added as a tasty garnish.  Diced peppers, chopped peanuts, 
chopped onions, fried onions etc. all go nicely.

6.	Of course you can do a more formal presentation with all of the rice mounded on a platter 
with the meat and eggs surrounding it.  Serve the stew on the side.

Enjoy

Louis Andrews
LRA@LRAINC.COM