Nov 22, 2011
Wonderful. I used shredded chicken from a small farm-raised whole chicken, which is probably equivalent to two huge conventional breasts. I just threw the cooked chicken right into the crockpot, no additional browning. I think just adding small bone-in pieces (browned) would be even better, so that the nutrients from the bones leach into the soup, and that's how I ate it in West Africa. I didn't add the cayenne or red pepper for my kids but it would have been great with them. I also used homemade chicken broth so it was not very salty, which we prefer, but most people would probably need to add salt if you don't use a salty broth. I also just served over rice instead of mixing rice in, as other reviewers suggested, and used creamy PB because I didn't have crunchy. I think the sweet potatoes are key - gives it sweetness to the tang and makes it very "African". I used to use the Groundnut Stew recipe from my tried and true "More with Less" cookbook, but I'm switching to this recipe. Thanks a lot - this is a wonderful recipe.
—MOLEANDRAT
