Cookbook:Chereh Tamba (Gambian Groundnut Stew)

Chereh tamba, also known as Gambian groundnut stew, is a flavorful and hearty stew that showcases the use of groundnuts (peanuts) as a key ingredient. It is a traditional Gambian recipe that highlights the rich flavors of the region. Chereh tamba is a popular main course that is often served with rice or couscous, providing a satisfying and nourishing meal.

Ingredients

 * 1 cup groundnuts (peanuts)
 * 2 tablespoons vegetable oil
 * 2 large onions, finely chopped
 * 4 cloves of garlic, minced
 * 2 tomatoes, diced
 * 1 bell pepper, diced
 * 1 teaspoon ground ginger
 * 1 teaspoon ground paprika
 * 1 teaspoon ground cayenne pepper (optional, for added spiciness)
 * 2 tablespoons tomato paste
 * 500 g chicken, cut into pieces
 * Water or broth for cooking
 * Salt
 * Pepper

Equipment

 * Large pot with a lid
 * Knife
 * Cutting board
 * Measuring spoons
 * Cooking spoon or spatula
 * Baking sheet
 * Food processor or blender

Procedure

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