Senegalese_ from Senegal on the northwestern coast of Africa. Senegalese cuisine is a blend of local Wolof traditions and Portuguese and French colonists' influence. Chicken, lamb, beef, fish, eggs are used in cooking while pork is generally not served due to the large Muslim population. One of Senegal's primary crops is peanuts. Also grown are tomatoes, beans, black-eyed peas, rice, sweet potatoes, onions... and various other fruits and vegetables.
we had a roasted chicken for dinner, the majority of which remained and is
perfect for this dish. We like the spice, the slight tartness of the lemon and
the overall creamy quality. Rich and full bodied, there is nothing else
required when you make this delicious stew unless you would like to add a
crostini and a nice glass of white wine. We always look forward to the summer
garden so additional vegetables can be added. Asparagus, spinach or kale, fresh cabbage... all come to mind, and last night my husband suggested digging and adding a few fresh parsnips. He is so clever.
and Peanut Stew from Diana's kitchen
1 1/2 - 2 lbs
cooked chicken, cut or torn into bite size chunks
2 TB butter
2 TB coconut
organic free range Chicken broth
1 quart diced
(crushed) tomatoes with juice
2 small sweet
potatoes, sliced thinly or red-skinned potatoes
chickpeas, rinsed and drained
1 cup fresh
spinach or kale, chopped (any tough stems discarded)
zest of a lemon
1 can coconut
black pepper, if needed
flour in a deep bowl or plastic bag; cut or tear the cooked chicken into chunks
and toss with the flour until the chicken is coated.
in a large Dutch oven, add onions, a sprinkle of salt and pepper, and sauté until translucent. Add garlic and
cook several minutes longer. Add curry and cayenne, stirring constantly and
scraping the bottom of the pot with a wooden spoon. Push everything to the side
of the pot, add the coconut oil and heat to medium. Add the chicken and stir until it
is coated with the oil. Bring the onions and garlic into the mixture and
chicken stock, and with the wooden spoon, scrape the bottom of the pot until
all combined. Add the tomatoes, carrots, potatoes and chickpeas. Simmer for 30
minutes or until vegetables are done, and stir often to avoid any sticking. Add
the spinach, stir in the peanut butter, lemon zest and coconut milk. Heat to combine. Taste, and add salt and pepper if needed. Finally add the lemon
juice and cilantro, combine, and serve. Add roasted peanuts to the top of each
bowl to garnish if preferred.
Coarse bread and thinly sliced,
brush extra virgin olive oil on both sides. Arrange slices on a
cookie sheet. Bake until slightly brown, a few minutes on each side at 375 degrees F.
: if you have added additional vegetables as we sometimes do, a bit more chicken stock may be necessary