Grumpy is commonly prepared as a vegetable dish, but in The Gambia, where fish is plentiful, fish or sometimes chicken is added to the stew. Fufu is usually floated on top of the dish to add bulk and starch, and cassava, millet flour, spinach or okra, can be added to thicken the dish.
225 g peanut butter or paste
50 g ground peanuts
2 large onions, sliced
2 green peppers (capsicums), seeded and chopped
3 tomatoes, blanched, skinned and chopped
3 tbsp palm (or corn) oil
1.2 litres stock
1 tsp salt
½ tsp fresh ground black pepper
½ tsp chilli powder
¼ tsp dried marjoram
Saute the onions and peppers in the oil for 6 minutes. Stir in tomatoes and cook for a further 4 minutes. Stir in the peanut butter and add the stock, salt, pepper and chilli powder. Bring the liquid to the boil, add the marjoram and ground peanuts, and reduce heat to simmer. Cover and cook for about 1 hour, stirring occasionally. Serve immediately.
country : The Gambia
course : soup
source : Laos to Liberia : Nutritious Foods from 200 Lands / Debbie Cook & Andy Gravette