Curried peanut “chicken” (Curaçao)

Curaçao is an island country in the Caribbean. It was a part of the Netherlands Antilles until October 2010, when they were dissolved. However, it remains a constituent country of the Netherlands. Originally inhabited by Arawak Indians, the culture of the country has been influenced by both Dutch and Spanish ones. There is also a significant Jewish minority. Curaçao is perhaps best known for its beaches and coral reefs, and an (usually electric blue) alcoholic drink named after the country. It is a popular tourist destination, also owing to its climate, which is very warm throughout the year, though there are distinct warm and dry seasons.

The cuisine of Curaçao is of course Caribbean in style, but also features influences from Spain, Portugal, the Netherlands and (through the latter) also Chinese, Indonesian and Indian. Almost all food is imported. Most dishes are stews and soups, often served with a cornmeal paste called funchi and fried plantains. Seafood is eaten a lot. Other popular ingredients include e.g. okra, cucumber, pumpkin, celery, peppers, peanuts, coconut, mango, papaya and cheese, including the Dutch Gouda. This dish, I guess, is a good example of the fusion cuisine.

Veganized, this is quite a tasty dish, though perhaps not as impressive as Margarita’s husband’s comments suggest. I reduced the amount of “meat” and increased the amount of sauce.

Curried peanut “chicken”

Curried peanut "chicken"

2 tbsp oil
0.5 tsp salt
1.5 tsp curry powder
1/2 onion, sliced
1/2 green bell pepper, sliced
1/2 tomato, sliced
1 lb/450 g mock chicken (seitan, rehydrated TVP or something else)
1/6 cup/0.4 dl crunchy natural peanut butter
1/6 cup/0.4 dl water

Fry the salt and curry powder in the oil for a minute, stirring constantly. Add the onion, pepper and tomato and fry for 10 minutes. Add the mock chicken and fry for 5 minutes more. Add the peanut butter and water and cook, stirring, until heated through and well mixed.

Serve with rice(?) or whatever you want. Makes three portions.


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