We made a wonderful peanut based chicken stew last week from Equatorial Guinea that left us with some leftovers. I started with the peanut sauce and ran it through the food processor for a while before the chinois and oh my, it was silky smooth. I also had a whole bowl of chicken broth left over that carried that equatorial spiciness and flavor. We had porkbutt in the freezer and so we opted to do Pap and Gravy with porkbutt instead of beef ribs. I started by searing the porkbutt in the dutch oven, then added two quartered onions and 5 quartered tomatoes to the pot and topped it off the peanut sauce and the chicken broth. I brought it to a boil and left it to simmer all day. It had reduced by half and the sauce was beginning to thicken when I turn it off. When I make sour pap, I use a quarter cup of white vinegar to a cup of cornmeal, and bring it to the consistency of play-dough.
This was probaly the most delicious version of this dish I have ever made! Absolutely moreish.
My Life: A Memoir 