Groundnut chop is perfect for me, for an Iftar feast and for a crowd.
See, I’m a buffet person. Mezze. Spread. I can’t keep my fingers in one pie. I love to explore flavours, textures, colours, spaces, things and this is exactly what Groundnut Chop is – a beautiful exploration of colour, flavours and textures.
Hausa: K’aurin gyad’a
A classic West African stew of groundnuts, served on rice and topped with a variety of cooked and raw fruits, vegetables, herbs and sauces.
The key to the perfect Groundnut chop is a variety of flavours and textures – sweet and spicy, soft and crunchy, salty, herby, creamy. And the beauty is in the marriage of them all. Some say 3 or 4 toppings are fine, others say 16 is the minimum and a report of a Chop with 103 toppings exists!
You begin with simply cooked white/ brown rice, your Groundnut stew and a variety of toppings.
So, in Part 1 – some sides you need for the perfect Groundnut Chop. Part 2 will show you how to build the perfect Groundnut Chop. To follow.
There are many ways to look at the ingredients.
Fresh & Cooked (Vegetables)
- Onions, fresh or pickled
- Fresh chilies
- Tomatoes – fresh, oven-dried
- Bell peppers (roasted and sauteed work well too)
- Butternut squash
- Stir-fried Okra
- Garden Eggs
- Grated coconut
- Sauteed greens
Sauces & Condiments
- Scent leaf sauce
- Yogurt sauce
- Zobo sauce
- Coconut sambal
- Tabasco/ Sriracha/ Gin peppers
- Mango Chutney
Dried Fruits & Nuts
Toasting and/or crushing them is a good idea
- Cashew nuts
- Sesame seeds
- Raisins, Sultanas and other dried fruits
- Scent leaf
The beauty is you can pretty much prepare all the elements before hand and lay out when you’re set. Fruit Vegetables
I’ll show you how to set up this killer platter in a jiff :).