GROUNDNUT (peanut) STEW

It's another weekend guys and people who know me well can guess that the weekends were made for me. On these days, I try to do something new or different. Today, I decided to make Groundnut (Peanut) stew. Even though this is not totally new to me, it's not an everytime kind of thing.
According to the oxford dictionary, ''Groundnut is a north American plant of the pea family, which yields a sweet edible tuber.'' It can be eaten raw, boiled or roasted, it can also be used as a thickener for soup or stew or used as a paste for garden eggs and kola nuts.
In Nigeria, people from different parts of the country use groundnut differently, for example, some people are new to the fact that aside boiling and roasting, groundnut can also be used to make stew or soup. In northern Cross-River Nigeria, there is hardly any home without groundnut.

GROUNDNUT STEW DECORATED WITH SLICED SCOTCH BONNET 

To make groundnut stew/sauce, you will need;

1. Two cups of raw groundnut
2. Meat/chicken/fish portions
3. A cup of sunflower oil/vegetable oil/olive oil
4. 2 onion bulb
5. Ginger
6. Two scotch bonnet
7. Salt
8. Seasoning cubes
9. Thyme and curry powder

How to make groundnut stew/sauce

1. Fry 2 cups of groundnut on low heat in a frying pan, check if it is ready by trying to shed of the peel with your fingers, if it easily sheds off, then it is ready. Already roasted peanuts can be found in some stores, this is fine too just that most of them don't have the peels on them. Note that the groundnut peels are also needed for the stew though not compulsory.
2.  Blend the groundnut using a blender, grinding machine or grinding stone until it becomes smooth asd set aside.
3.  Wash chicken portions and put in a pot ( fish or meat could be used)
4.  Add seasoning cubes, curry powder, thyme, salt, sliced onions, blended onion, ginger, and pepper all to taste and leave the chicken to produce its own stock after which some water slightly equal to the chicken should be added.
5. Leave the chicken to boil until it gets cooked.
6. Melt the blended groundnut paste with some water until it becomes slightly watery.
7. Add a cup of oil in a pot and leave to get hot on medium heat.
8. When the oil gets hot, pour melted groundnut paste to the hot oil and leave it to fry still on medium heat.
9. Add 3 seasoning cubes, sliced onions, and one blended scotch bonnet to number 8 and continue to stir the mixture.
10. Pour chicken stock bit by bit into the groundnut mixture to make it light and tasty, but be careful not to add too much stock so that the sauce will not become watery.
11. At this point, taste the sauce and determine whether to add salt or not. 
12. Drain excess oil if any (optional)
13. Serve with white rice.

WHITE RICE WITH MIXED VEGGIES AND GROUDNUT SAUCE