Here are some recipes from my collection that
use peanut butter. I have not tried any of these
recipes yet. But they sounded good to me.
Thought y'all might be interested in trying
some of them. These are all African recipes.

Kate

CHICKEN PEANUT BUTTER SOUP
(Akoko Nkatse Nkwan na Fufu from Fante, Ghana)

8-12 chicken pieces
1 cup smooth peanut butter
1 medium onion, chopped
8 cups slightly warm water
1 teaspoon salt
2 medium ripe tomatoes, peeled, or 2 tablespoons tomato paste
1 teaspoon pepper
diced pimentos (optional)
1 teaspoon hot curry powder (optional)

Season chicken with onions and all dry ingredients. Moisten with a
little water and cook over medium heat in a large saucepan for 15
minutes. Stir once or twice. While chicken is cooking, mix peanut
butter with water in a bowl until smooth. Add peanut butter mixture to
chicken when it is ready. Bring to a boil at once and continue boiling
for about 30 minutes. Grind tomatoes in a blender until smooth. Add
pulp to soup. Simmer until chicken becomes tender and oil begins to
form in soup. Stir from time to time. Empty soup into serving dish,
sprinkle with pimentos and serve hot. Serves 6-8. Serve with fufu or
boiled potatoes or yam.

This is undoubtedly one of the most cherished and relished soups from
all Ghanian kitchens. It is usually considered the most popular Sunday
meal. Every visitor to Ghana is bound to be served this meal before his
departure; if not, he must consider himself unlucky, because peanut soup
is exclusively Ghanaian. For variety beef, lamb, or a combination of
meat, smoked fish, and crab may be substituted with chicken.

GROUNDNUT SOUP
(South Africa)

1 cup roasted and skinned groundnuts
2 medium-sized onions
1 tablespoon butter
1 pint stock
1/2 pint milk
salt and pepper

Melt butter in saucepan, add chopped onions and fry until soft but not
brown. Add the stock and simmer for 15 minutes. Grind the nuts and
add. Cook stirring occasionally for 20 minutes. If liked, rub the soup
through a sieve. Add the milk, season to taste. Serve with croutons.

WEST AFRICAN CHICKEN AND GROUNDNUT STEW

2 whole boneless skinless chicken breasts
1 tablespoon peanut oil or oil
1 medium onion, chopped
1 garlic clove, minced
1/2 teaspoon ground red pepper
1 can whole tomatoes, (28 oz.) undrained, cut up
1 can great northern beans, (15.5 oz.) undrained
1 can corn, (11 oz.) drained
1 sweet potato, peeled and chopped
1/4 cup peanut butter
3/4 cup water
1 teaspoon salt
1 tablespoon tomato paste
1/2 teaspoon ginger
1 teaspoon chili powder
3 cups hot cooked rice

Cut chicken breasts into 1/2" pieces. In 4-quart Dutch oven over
medium-high heat, cook chicken in oil until chicken is lightly browned
and no longer pink, stirring frequently. Add onion and garlic; cook and
stir 3-4 minutes or until onion is tender. Add remaining ingredients
except rice; mix well. Bring to a boil. Reduce heat to medium-low;
cover and cook 30 minutes or until sweet potato is tender, stirring
occasionally. If stew becomes too thick add additional water. Serve
stew over hot rice. Makes 8 servings.

DOVI
(African Peanut Butter Stew)

2 tbsp. butter
2 med. onions, finely chopped
2 garlic cloves, finely sliced
1 tsp. salt
1/2 tsp. pepper
1 chile pepper, seeded and minced
1 chicken, cut in serving pieces
2 green bell peppers, cored, seeded, and chopped
3-4 tomatoes, cored and crushed and coarsely chopped

2 c. water
6 tbsp. smooth peanut butter
1/2 lb. spinach

Melt butter in a large stew pot over moderate heat; add onions and saute
until golden brown. Add garlic, salt, pepper, and hot pepper. Stir-fry
2-3 minutes; add chicken and bell peppers. Fry, stirring occasionally,
until chicken browns on all sides. Mash tomatoes with a fork and mix
them into the stew, along with the water. Reduce heat, cover, and
simmer 10 minutes. Thin the peanut butter with a few tablespoons of hot
broth from the pot. Add half of the peanut paste to the stew; continue
simmering until chicken is well done. Wash spinach. Place in a pot,
cover, and steam (the water clinging to the leaves is sufficient for
steaming) until tender. Drain and combine with remaining peanut paste.
Serve greens with the stew. Serves 4-6.

GROUNDNUT STEW

1 whole chicken, cut into pieces
1 14-ounce can tomatoes, drained
1 teaspoon salt
1 sweet potato, peeled and cubed
1 large onion, chopped
1/4 cup chiles, mild or hot, to taste
2 cups chicken stock
1/2 cup chopped whole, fresh peanuts or peanut butter
3 hard-boiled eggs

Dust the chicken with flour and fry it a couple of minutes in a large
pan with oil until it's golden brown. It doesn't need to be cooked
through. Place the chicken with the tomatoes, salt, sweet potato, onion
and chilies in a casserole. Pour the chicken stock over the chicken and
sprinkle with the chopped peanuts. Cover and place in a 350F oven for 1
hour. To serve: Peel and cut hard-boiled eggs in half and arrange eggs
on top of the chicken. (For authenticity, according to region, you may
wish to add some greens and/or okra.

GROUNDNUT STEW

2 cups chopped onions
2 tablespoons peanut oil
1/2 teaspoon cayenne
1 teaspoon minced garlic
2 cups chopped cabbage
3 cups sweet potatoes cut in 1" cubes
3 cups tomato juice
1 cup apple or apricot juice
1 teaspoon salt
1 teaspoon peeled and grated fresh ginger
1 tablespoon chopped fresh cilantro
2 tomatoes, chopped
2 cups chopped okra
1/2 cup peanut butter

Saute the onions in the oil for about 10 minutes. Stir in the cayenne
and garlic and saute for a couple more minutes. Add the cabbage and
sweet potatoes and saute, covered, for a few minutes. Mix in the
juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for
about 15 minutes, until the sweet potatoes are tender. Add the okra and
simmer for 5 minutes more. Stir in the peanut butter, place the pan on
a heat diffuser, and simmer gently until ready to serve. Add more juice
or water if the stew is too thick. Serving ideas: Rice, millet, or
stiff porridge along with hard cooked eggs.

FOLON

1 chicken, 3-4 pounds (or 8 boneless chicken breasts, if you prefer)
2-3 bunches fresh collard greens, or 1-2 pounds fresh spinach
3 cups water
5 medium onions
7 tablespoons peanut oil
1 pound fresh peanut butter
4 medium tomatoes, crushed
2 1/2 pounds of fresh or dried shrimp, or dried fish (like cod)
fresh hot pepper, the hottest available ("As much hot pep-air
as you can stand", said Georges. Fresh or dried chiles
or ground pepper of your choice. The peanut butter
tempers the heat, so don’t be shy.)
salt and fresh ground black pepper to taste

Wash the collards, and remove the thick center stem. Boil them in a big
pot for 30 minutes. Or, if you’re using spinach, blanch the spinach for
30 seconds and set aside. You can also, if you insist, use 3 packages
of frozen spinach, but don’t. Cut chicken into serving pieces and put
in a pot with the water, a little salt, and one minced onion. Boil for
5 minutes. Remove the chicken, pat dry and put aside, reserving the
broth. Mix 1 1/2 cups of the broth with the peanut butter so that it
becomes more liquid and easier to handle, and set aside. Fry the
chicken pieces in about 4 tablespoons of oil until golden. Remove
chicken, and in the same pan put 2 minced onions and all of the crushed
tomatoes, and add to peanut butter sauce. Cook the peanut butter sauce
over medium heat for 20 minutes, stirring often so that it doesn’t
stick. Add the chicken, shrimp or dried fish, and the hot pepper - as
much as you can stand - the collards or spinach, and season with salt
and pepper. Cook for about 15 minutes on medium heat. Meanwhile, slice
the last two onions into rings and saute in 3 tablespoons of oil. Put
your folon in a serving dish, and put the sauteed onion rings on top.
Serve with yams, fried plantains, rice, manioc or all of the above.
Drink a good, strong beer with your folon.

(This dish comes to us from Cameroonian radio presenter Georges
Collinet, the host of National Public Radio’s Afropop Worldwide and
comes from his area of Cameroon. The word folon actually refers to a
type of bitter leaf green that apparently grown only in Cameroon, but is
also used to refer to this dish. Real folon leaf is almost completely
unavailable here. Georges says that even Nigerian folon fiends have a
hard time getting it, and their country is right next door. He
recommends substituting spinach, but to go for the bitter-green effect,
I recommend making this dish with collard greens. It works wonderfully.)

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?