Chicken, Peanut, and Yam Stew

I have blogged before about my volunteer work with the Food Chain, and about the fact that I, a Polish Jew, am responsible for coming up with tasty recipes suitable for our service users who request “African” and “Afro-Caribbean” meals. The latter are somewhat easier; while the Afro-Caribbean population is incredibly diverse, at least the Caribbean is a relatively small geographical area. The produce in the markets in Trinidad and Domenica tends to be similar, even if their roti recipes are different. But “African”? Africa is a CONTINENT. It’s taken me a long time to gain a passing familiarity with Moroccan food, and that’s one country, in North Africa, out of 53 (if you include the island nations). So time and again I find myself seeking guidance from that indefatigable source, the internet. Everything’s true on the internet, right?

This lovely chicken dish, which I’ve now cooked to rave reviews at the Food Chain (twice) and at home (once) is a somewhat-adapted “Ghanaian” stew. I feel compelled to offer a disclaimer: I have not been to Ghana. I don’t think I’ve been to a Ghanaian restaurant. I have no idea whether I’ve gotten my proportions all wrong in cooking to my Eurocentric palate. But this stew, in which chicken cooks slowly with peanuts and tomatoes and ginger and spicy peppers until the chicken falls off the bone and the sauce becomes a rich thick fatty paste, is DELICIOUS, and it’s what I’m eating for dinner. Thank you internet! Continue reading

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White Chicken Stock

Pardon the soapbox.

White chicken stock is, in my opinion, the SINGLE MOST IMPORTANT BASIC INGREDIENT IN YOUR KITCHEN. I know white chicken stock isn’t hip. It smacks of Jewish grandmothers (in my case, Jewish mothers), 1950s casseroles, and white sauces. And people love to coo and preen about their brown chicken stock. But I think there is nothing you can get from a brown chicken stock that a veal stock can’t do better, whereas your white chicken stock unobtrusively and self-effacingly Continue reading