On Matters Cultural: Recipes from the 'Tjwizin Kwéyòl' (Créole Kitchen)

POULÉ KAKWÉT
(Peanut Chicken)

This particular dish can be found in as many variations as there Créole nations, and its African heritage is demonstrated by its presence in the cuisines of a number of West African cultures (My Aunt Jocelyne makes a really tasty version from the Côte d'Ivoire). Though chicken is the most common variant, it can be replaced equally convincingly by pork, prawns or fish... 

(No measurements or concrete cooking times are provided, as when I cook everything is done through informed estimation... and I have no idea how hungry you are when you decide to make the dish)

INGREDIENTS
Olive oil
Onions
Chicken fillets, cubed
Carrots, washed peeled and quartered

Peanut butter (smooth)
Can of coconut milk
"Sent Twinité" spice blend
Liquid seasoning
Bay leaves
Créole pepper sauces

SENT TWINITÉ SPICE BLENDBlack or Cayenne Pepper
Garlic Powder
Salt
*not the traditional Créole 'Holy Trinity'

LIQUID SEASONINGWorcestershire Sauce (only Lea & Perrins cuts it)*
Maggi Sauce "Liquid seasoning"*
(Dark) Soy Sauce
* personal preference is a mix of both

BASIC PROCEDURE
1. season the chicken in the Sent Twinité spice blend, and set aside.
2. chop onions as desired, fry over a medium flame in a decent amount of oil and season with the Sent Twinité blend, Créole pepper sauce and liquid seasoning.
3. add chicken and brown.
4. once chicken has browned, add the coconut milk and carrots, mixing from time to time...ensuring an even cooking process.
5. once the milk has started to boil, lower the flame and mix in the peanut butter to taste/desired consistency.
6. add a dash of liquid seasoning, and a small hand full of bay leaves: leave to infuse for about 10 mins whilst on a medium heat.

SERVING SUGGESTION*Sweet Potato and Corriander Mash
*Diwi Kòkò (Coconut Rice)
*Salad Tòmat (Tomato Salad)
*Fried Plantain topped with melted cheese and spiced guava jelly