Chereh Tamba (gambian Groundnut Stew)

Ingredients

• 1 cup groundnuts
• 2 tablespoons vegetable oil
• 2 large onions
• 4 cloves garlic
• 2 tomatoes
• 1 bell pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground paprika
• 1 teaspoon ground cayenne pepper
• 2 tablespoons tomato paste
• 500 g chicken, cut into pieces
• to taste water
• to taste salt

Steps

1. Preheat the oven to 180°C (350°F).
2. Spread the groundnuts evenly on a baking sheet.
3. Roast the groundnuts in the preheated oven for about 10–15 minutes, or until they are golden brown and fragrant.
4. Remove the roasted groundnuts from the oven.
5. Allow them to cool.
6. Once cooled, transfer the roasted groundnuts to a food processor or blender and grind them into a smooth paste.
7. Set aside.
8. In a large pot, heat the vegetable oil over medium heat.
9. Add the chopped onions and minced garlic.
10. Sauté until they become soft and translucent.
11. Add the diced tomatoes, diced bell pepper, ground ginger, ground paprika, and ground cayenne pepper (if using) to the pot.
12. Stir well to combine.
13. Mix in the tomato paste and the groundnut paste, ensuring that they are evenly incorporated into the mixture.
14. Add the chicken pieces to the pot and stir to coat them with the sauce.
15. Pour enough water or broth into the pot to cover the chicken and create a stew-like consistency.
16. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a lid.
17. Allow the chereh tamba to simmer for about 30–40 minutes, or until the chicken is cooked through and tender.
18. Stir occasionally to prevent sticking.
19. Taste the chereh tamba and adjust the seasoning with salt, pepper, and additional spices if desired.
20. Serve hot with rice or couscous.