In Gabon, chicken stew is very hot, and the nuts are added to the pot before the meat. In this instance the nuts are palm nuts. Hazelnuts or filberts are an acceptable substitute.
1½ cups palm or hazelnuts
1½ cups water
¼ to ½ cup palm or peanut oil
2 to 3 chili peppers or ½ to 1 tablespoon crushed red pepper
1 teaspoon salt
1 clove garlic, minced
2 medium onions, thinly sliced
1 frying chicken, cut up
Process nuts in blender until very finely ground. In a heavy stewing pan, combine all ingredients (except chicken), and mix well. Add chicken, turning pieces in the liquid so they are nicely coated. Cover and simmer over a low heat until the chicken is tender, 45 minutes to 1 hour, stirring occasionally. If necessary, add water to prevent scorching.
Serves 4 to 6.
country : Gabon
course : poultry dish
source : Best of Regional African Cooking / Harva Hachten