“Our friend from Ghana, Africa, cooked this for us back in 1979 when we were in college,” Tracie Irvine wrote. “We have been hooked ever since. He says the recipe is versatile, and you can add or take away ingredients as long as you don’t mess with the peanut butter, broth and tomato ratio.”
3/4 cup peanut oil
5 medium red onions, chopped
10 cloves garlic, chopped
5 pounds chopped chicken
1 tablespoon crushed red pepper
Salt and black pepper to taste
25 cups chicken stock
10 medium sweet potatoes, cut into chunks, peeling optional
5 cans (15 ounces each) chopped tomatoes, undrained
1 1/4 pounds greens, such as spinach, kale or collards
5 cups chunky peanut butter
Heat peanut oil in large stockpot over medium-high heat. Fry onions and garlic until softened, about 5 minutes. Add chicken. Cook and stir until completely browned. Season with red pepper, salt and black pepper. Add stock and sweet potatoes and bring to boil. Reduce heat to low, cover pot, leaving gap, and simmer 15 minutes. Stir in tomatoes, greens and peanut butter. Cover pot as before and continue to simmer, stirring occasionally, about 20 minutes or until potatoes are cooked but firm.
Servings: 30. Serving size: 2 cups. Per serving: 579 calories, 39.3 g protein, 32.7 g fat, 30.7 g carbohydrates, 6.1 g dietary fiber, 770 mg sodium, 11 g sugars, 73 mg cholesterol
Tracie Irvine, HILCO Electric Cooperative
Cook’s Tip: To make this a vegetarian option, omit chicken and use vegetable stock instead of chicken stock.