Ground Nut Stew
Courtesy of Iara <IL918@aol.com>

1 pound stewing meat
2 large tomatoes, diced
1/2 cup oil
1/4 cup peanut butter
1/2 teaspoon "Accent" seasoning
1 large onion, chopped or sliced
1 large pepper, finely chopped
1/2 teaspoon cayenne, optional
salt to taste

Season meat with Accent. Let it absorb for three hours. Brown meat in oil. Add some water and simmer until tender. Remove and set aside. In the same oil saute pepper
and onions. Add tomatoes and set aside. In the same oil saute pepper and onions. Add tomatoes and stir briskly. Mix peanut butter with 1/2 cup water to form a thin paste and add to stew. Stir, add meat, salt and let simmer 15 minutes over low heat. Serve with rice, boiled yam, cassava and green vegetable.

Hkatenkwan
(Groundnut Stew)
(good served with FuFu, or dumpling)
Courtesy of Iara <IL918@aol.com>

1 chicken, cut into pieces
1-inch piece of ginger
1/2 of a whole onion
2 tblsp tomato paste 1
tblsp peanut oil, or other light cooking oil
1 cup onion, well chopped
1 cup tomatoes, chopped
2/3 cup peanut butter
2 tsp salt
2 hot chiles, crushed, or 1 tsp cayenne pepper
1 medium-size eggplant, peeled and cubed 2 cups fresh or frozen okra

Boil chicken with ginger and the onion half, using about 2 cups water. Meanwhile, in a separate large pot, fry tomato paste in the oil over low heat for about 5 minutes. Add
to the paste the chopped onions and tomatoes, stirring occasionally until the onions are clear. Remove the partially-cooked chicken pieces and put them, along with about half the broth, in the large pot. Add the peanut butter, salt and peppers. Cook for 5 minutes before stirring in the eggplant and okra. Continue cooking until the chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency.

Abenkwan
(Palm Nut Soup)
Courtesy of Iara <IL918@aol.com>

2 cups palm oil (no substitutes)
1 cup onions, chopped
1 chile pepper, crushed, or 1/2 tsp cayenne pepper
2 cups tomato, chopped
2 cups okra
1 medium eggplant, cut into chunks
1 lb fish or crab meat
1/2 tsp salt

In a large, heavy stew pot, boil the palm oil for 10 minutes. Add onions and pepper and continue cooking on high heat for another 5 minutes. Reduce heat, add remaining ingredients and simmer for an hour or more, until soup is somewhat thickened. Stir from time to time. If there is too much palm oil on the surface for your liking, skim it off with a large spoon before serving.