west africa

Postcards from Nigeria
Postcard: Yoruba Coronation Cloth (detail) – Nigeria. To benefit UNICEF.

Igu Mask, Nigeria

Paris, March 1973
We are on our way to Amsterdam. I’ll take KLM to Chicago, Bill to Frankfort and Lagos. The Paris weather has been cold but clear and sunny – lovely. I walked miles to know Paris a little better. Had lunch with Zina yesterday – she says Lisa is very unhappy here – she’s going to US for Easter. Do keep warm, for that helps to recover and prevent colds. 
Love to you, Mom

1985. NIGERIA
The most populous single African nation on the continent of Africa, lies on the west coast and has a rich tradition and culture closely connected with her religious beliefs and the rites and practices relating to them. Traditional religion has given the people a heritage of culture and tradition which is still noticeable despite later influence by Isalm and Christianity. The agriculture, music, art, craft, language and economies of the country still bear traces of this influence.

Ibadan, Nigeria

Premier Hotel, Ibadan, Nigeria

Tinubu Square and Central Lagos

December 1973
T & J got here about 4 hours late but happy and not too tired. We are gradually hearing about their trip to Europe, their life in Australia. 
You can see Bill’s office at the top right of the photo.
Hope you are well, Love, Dede

Food Friday: Peanut Chicken

FoodLogo

 

 

 

 

IMG_1726

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This is a variation of the West African Ground Nut Stew.  I adapted it to serve to people when I lived in Moscow.  I could find the ingredients and it was mild enough that everybody liked it but it was also a little different.

IMG_1718

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Peanut Chicken

2 green peppers

1 medium onion

2 Tbsp oil

1 (6 oz) can tomato paste

2/3 cup peanut butter

3 cups chicken broth

1 tsp salt

2 tsp chili powder (or real chillies)

1/2 tsp nutmeg

4 cups cubed cooked chicken

6 cups cooked rice

IMG_1719

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry onions and green peppers in oil.

IMG_1722

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Combine tomato paste and peanut butter, stir in broth, salt, chili, and nutmeg.

Add peanut mixture to the green peppers and onions

IMG_1723

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Stir in cooked chicken and cook over low heat for 10-15 minutes.

Serve over rice.