Part 2: Feasting on Nigerian Groundnut Chop

Written by Kitchen Butterfly on July 15, 2015 in Nigerian Cuisine, Recipes

Three things – Rice, stew, toppings.

Easy for even the most fearful of cooks to accomplish.

One needs a wide dish ’cause this feeds a crowd. Could feed a crowd.

Make enough rice. Make sure it’s steaming hot.

Make a pot of Groundnut stew. Don’t fight with anyone, so keep it to yourself. Hide it if need be.

While rice and stew are readying themselves, prep your toppings. Cut veg, dice veg, slice, chop, peel. Set up shop in small bowls and nice saucers. Bring out fancy spoons and platters.

Then the journey begins.

Spread the cooked rice out on a wide dish till a plateau, an inch or two high is formed.

Top with just enough Groundnut stew, leaving a rim, an inch or two wide. Because colour matters and rice is pure. Or something like that. Because it looks pretty. You’re building a thing of beauty here so steady yourself. Not too much, too soon. Pace yourself. I start off with primary colours. Lol, not really, there’s no method to this design, for madness it isn’t. I start with a tablespoon or two of chopped tomatoes, and green bell pepper. Chunks of pawpaw,… …and lime-pickled onions follow. All the time you’re thinking carte blanche. Blank canvas. Paint away.