Ground Nut (Peanut) Stew

1/2 jar of peanut butter (smooth / crunchy)
Chicken - thighs are best
3 onions
potatoes
small tin of tomato paste
black & white pepper, cayenne pepper
garlic, 3-4 cloves
Bajan seasoning, thyme, Italian seasoning, salt and Worcestershire sauce.


Soak chicken in lime juice and salt (you don't have to do this step, but in Barbados, we clean almost all our meat and fish by a quick soak in lime and salt).

Rinse off lime and salt and boil chicken in a little salted water.  Let simmer and cook down with the seasonings, salts, peppers, onions, potatoes (cut into chunks).
When meat is tender add 1 tin of tomato paste.
Place 1/2 jar of peanut butter into a dish and melt down with some of the hot water from the chicken.
Make it into a thick paste and when all melted down, add to the chicken.

Mix well and taste.  If it needs more pepper etc, add it.  Color is very orange, brown, sometimes dark peach.
If too thick, add water, if too thin add more peanut butter and let simmer.  Peanut butter will stick and burn
so stir well and often, keeping a low heat.

Serve over rice.  Corn pie, garlic bread and salad make fine additions. Some chopped chives over the top is also yummy!

Note:  Make sure chicken is cooked well and soft before adding peanut butter.

This recipe is courtesy of my cousin Sara, who is also a fine cook!  Thanks Sar!