How to Make Liberian Peanut Chop

Liberian peanut chop is a one-pot tomato-based chicken stew that is served over rice with all sorts of toppings. While the preparation takes a while, it is a party meal that keeps the guests lingering at the table for a long time. The hot spices are balanced by the fruits but if you don't like it hot, this one isn't for you.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• 1 stewing chicken
• 2 large onions
• 2 large bell peppers
• 1 small can tomato paste
• 1 cup chunky peanut butter
• 1/3 cup cooking oil
• 1/3 cup white flour
• hot sauce
• salt
• 4 cups shredded coconut
• 4 bananas
• 1 can mandarin orange slices
• 1 small onion
• 1 cup raisins
• 2 cups chopped peanuts
• 2 cups uncooked long grain white rice
• saucepan
• small serving bowls

1. Thaw the stewing chicken and place it in the large saucepan. Cover it with water. Bring it to a boil. Turn down the heat so that the pot is simmering. Cook for one hour. Remove from heat. Take the chicken out. Let it cool to room temperature before removing the skin from the meat. Take the meat off the bones. Cut the cooked meat into bite sized chunks. Save the meat for later. Also save 2 cups of the broth. You can make a nice chicken soup with the rest of the broth or freeze it for a gravy base.
2. Peel and chop two large onions. Remove the inner white rind from the two green bell peppers. Chop the peppers. Place 1/3 cup of cooking oil in the bottom of a clean saucepan. When it is hot, toss in the onions and green peppers. Stir fry until the vegetables are limp and beginning to brown. Dump in 1/3 cup of white flour. Stir while this absorbs the oil and turns pastey. Add the 2 cups of the broth that you saved and stir until the flour mixture has become incorporated into the broth. Stir in one small can of tomato paste and 1 cup of chunky peanut butter. If the mixture seems too thick (it should be like a thick catsup in consistency) add a bit more broth or water. Bring the mixture back to a simmer.
3. Add salt and at least 1 teaspoon of hot sauce. If you taste the Liberian Peanut Chop before you add the hot sauce it will taste strange. It is the hot sauce that allows the flavors to blend. Add as much as you can tolerate. Then toss in the chicken and allow it to simmer over a very low heat for at least 30 minutes which gives you time to make the rest of the ingredients.
4. Roast the coconut. Place 4 cups of shredded coconut on a cookie sheet into a preheated 300 degree oven for about 20 minutes. Every five minutes or so, turn the coconut. When the meat begins to brown it is ready.
5. Place 2 cups of uncooked long-grain rice in a saucepan. Cover the rice with four cups of water. Bring it to a boil. Turn the heat down and allow the rice to cook for about 20 minutes or until all of the rice has been absorbed and the rice is fluffy, white, and hot.
6. Prepare individual bowls of the fruit. The mandarin oranges go in one bowl. Chopped banana slices go in another bowl. The toasted coconut goes in its own bowl as do the chopped nuts, chopped onions, and the raisins.
7. Serve the Liberian Peanut Chop over generous portions of rice. Then let each guest add the toppings of fruits, nuts, and onions according to their preferences. Serve hot sauce at the table as well. This is truly an adventure in cross-cultural food.