{"id":11659,"date":"2020-05-27T12:44:38","date_gmt":"2020-05-27T16:44:38","guid":{"rendered":"https:\/\/ethnojunkie.com\/?p=11659"},"modified":"2020-05-27T12:44:38","modified_gmt":"2020-05-27T16:44:38","slug":"cooking-in-the-time-of-covid-groundnut-stew","status":"publish","type":"post","link":"https:\/\/ethnojunkie.com\/?p=11659","title":{"rendered":"Cooking in the Time of COVID – Groundnut Stew"},"content":{"rendered":"

Instagram Post 5\/27\/2020<\/h4>\n

 
\n\ud83d\udc68\u200d\ud83c\udf73 Cooking in the Time of COVID \ud83d\udc68\u200d\ud83c\udf73<\/p>\n

(Click on any image to view it in high resolution.)<\/em>
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\nMy fondness for West African food remains unabated even though I\u2019m relegated to my own humble kitchen, so accessing a couple of chicken thighs I had frozen, I summoned whatever I could press into service from the pantry and conjured up some inauthentic groundnut soup.<\/p>\n

Also known as peanut stew, maafe, sauce d\u2019arachide, and other handles depending upon its country of origin, this version started with a base of onions, canned tomatoes, and chilies, garlic and fresh ginger, then some chicken stock and spices including sumbala (ground n\u00e9r\u00e9 seeds), with the addition of creamy natural peanut butter and ground peanuts, sweet potatoes and leafy greens. Dried stockfish often finds its way into this dish but since I didn\u2019t have any on hand, I used some dried crayfish powder purchased from a local African market some time ago which worked out pretty well.<\/p>\n

The dish is sometimes served with rice as in Senegal, or with couscous further to the north, or with fufu as in Ghana or in my kitchen; the one you see here is pounded cocoyam (aka malanga). Tasty, but now I\u2019m craving the real deal!
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\nStay safe, be well, and eat whatever it takes. \u2764\ufe0f
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\n <\/p>\n","protected":false},"excerpt":{"rendered":"

Aka peanut soup, maafe, sauce d\u2019arachide, and other handles, but by any name, it’s delicious! Read on…. Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":3336,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,31,59],"tags":[81,32],"class_list":["post-11659","post","type-post","status-publish","format-standard","hentry","category-cooking-in-the-time-of-covid","category-home-cookin","category-instagram","tag-ghanaian","tag-west-african"],"_links":{"self":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/11659","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/users\/3336"}],"replies":[{"embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=11659"}],"version-history":[{"count":3,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/11659\/revisions"}],"predecessor-version":[{"id":11662,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=\/wp\/v2\/posts\/11659\/revisions\/11662"}],"wp:attachment":[{"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=11659"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=11659"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ethnojunkie.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=11659"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}