Ghana goodie
This item appears on page 59 of the July 2009 issue.
Marlene Smith’s great article on Ghana (May ’09, pg. 6) included “A Guide to the Cuisine,” and that brought to mind a favorite recipe shared with us by missionary friends who served in Ghana for 13 years. It’s quick and easy to prepare.
LORELYN KOEHLER
Orange, CA
Ghana ground-nut stew
1 package frozen chopped spinach, thawed. (May substitute another vegetable.)
Whole chicken, cooked, boned and cut into small, bite-size pieces. I buy the precooked chicken in the grocer’s deli.
Salt, pepper and chili peppers to taste.
Small onion, chopped
1 large (49½ oz.) can chicken broth
1 (16 oz.) jar natural peanut butter
Small can tomato paste
In a large pot, sauté onion with a little butter or margarine. Add chicken broth. Heat to boiling, then add a heaping tablespoonful of peanut butter. Stir to melt before adding the next spoonful. Continue until all the peanut butter is added. Stir in tomato paste. Add chicken and spinach. Add salt, pepper and chili peppers to taste. Serve warm over rice.