Grind or pound nuts and put through a blender or food processor, adding just enough oil to make a paste. With wet hands, squeeze the nut mixture to remove any excess oil.Saute the onions, cayenne and salt in tablespoon of oil until golden, then knead them into the peanut paste. Shape the mixture into 1-inch diameter balls, adding a few drops of water if necessary to help hold them together.Drop the balls in hot oil or flatten and fry in a skillet. Cook for 2 to 3 minutes until the outsides are crisp.Recipe from The Africa News Cookbook, by the Africa News Service, Inc., 1985, p. 24.
Add:1/2 cup sugar4-1/2 cups flour1/2 teaspoon baking powder1/2 teaspoon nutmeg1 tablespoon grated orange rind (optional)Knead until smooth, adding more flour if needed until the dough is no longer sticky. Roll dough to about 1/4-inch thickness and cut into small pieces, about 1/2 x 1 inch. Use a pizza cutter for fast cutting.In a heavy saucepan, heat 1 to 2 inches of oil to medium heat. Fry Chin Chin, stirring frequently to turn, until golden brown. Drain and cool on paper. Store in a covered container.Recipe from Extending the Table: a world community cookbook by Joetta Handrich Schlabach, Herald Press, 1991, p. 260.
In a large skillet or stew pot, brown the chicken pieces in 1 to 2 tablespoons oil. Remove from pan and keep warm.In the same pan, brown the onions until golden.In a large stew pot or Dutch oven, put in the chicken, onion, tomatoes with liquid, tomato paste, water, seasonings, and bouillon cube and bring to boiling. Reduce heat, cover and simmer 30 minutes or until the chicken is nearly done. Stir as needed.Add rice, green beans and additional water if necessary. Continue cooking for 20 minutes or until rice is tender and chicken is done. Can be served over additional rice.Recipe adapted by Candace Thomas from a recipe exchange at Takoma Park Elementary School, 1987, p. 135.