Chereh Tamba (Gambian Groundnut Stew)
Chereh tamba is a Gambian chicken stew built on a paste of freshly roasted groundnuts. Roasting the peanuts first and grinding them yourself gives the sauce a deep, toasty flavor and a thick body that clings to the chicken. Onion, tomato, bell pepper, ginger and paprika keep it savory rather than sweet, and cayenne is there if you want heat. Ladle it over rice or couscous to catch every bit of sauce.
Instructions
Heat the oven to 180°C (350°F). Spread the groundnuts on a baking sheet and roast them for 10 to 15 minutes, until golden brown and fragrant.
Let the roasted nuts cool, then grind them in a food processor or blender to a smooth paste. Set the paste aside.
Heat the vegetable oil in a large pot over medium heat. Cook the onions and garlic until they are soft and translucent.
Stir in the tomatoes, bell pepper, ginger, paprika and the cayenne, if you are using it. Then mix in the tomato paste and the groundnut paste until the sauce looks even.
Add the chicken and turn the pieces in the sauce to coat them. Pour in enough water or broth to cover the chicken, and bring the pot to a boil.
Reduce the heat to low, cover, and simmer for 30 to 40 minutes. Stir now and then so the thick sauce does not stick, and cook until the chicken is tender and cooked through.
Taste the stew and adjust with salt, pepper and more spice if you like. Serve hot with rice or couscous.
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