Victor wrote:

> Personally, I find the continent to be, on the whole, to be rather poor
> in this regard. There are three truly major exceptions, as far as I am
> concerned: Northern Africa (Mediterranean coast), Ethiopia, and the Cape
> Malay cooking.

Ghana has some interesting food.


> The use of peanut butter or paste is crucial - not only does it provide a
> taste all of its own, it also enables the dish, the meat particularly, to
> cook very fast. It is a true stew, yet it takes just a half hour to cook.
> I do not know why peanut paste or butter makes the meat cook faster, but
> it does.

Maybe it raises the boiling point of the liquid. Anyone who owns a probe
thermometer can try making this dish and checking the temperature of the
stew as it cooks.

Bob