- 2 tablespoons ghee, divided (plus more for greasing the biscuit cutters)
- ¼ pound bulk raw pork breakfast sausage
- 2 large eggs
- Kosher salt
- Freshly ground black pepper
- ¼ cup water
- 1 heaping tablespoon guacamole (optional)
- Grab two stainless steel 3½-inch biscuit cutters, and grease the insides well with melted ghee. Place one cutter on a plate and fill it with the sausage meat. Gently press the meat down to uniformly shape a sausage patty.
- Heat a skillet over medium heat and add a tablespoon of ghee. When the fat is shimmering, add the patty to the pan. If you really want the patty to keep its perfectly round shape, you can keep the mould on until the cooked patty shrinks away from the sides. Clean the biscuit cutter and grease it again.
- Fry the sausage about 2 to 3 minutes on each side or until fully cooked.
- Grab two small bowls and crack one egg into each. Pierce the yolks with a fork.
- Heat a skillet over medium-high heat with the remaining tablespoon of ghee. When the ghee’s shimmering, place the two greased biscuit cutters in the pan and pour an egg into each mould. Season the eggs with salt and pepper to taste.
- Add ¼ cup water to the skillet (outside of the egg moulds), making sure not to splash the eggs, and cover the pan. Cook the eggs, covered, for about 3 minutes or until cooked through. Transfer the eggs to a paper-towel lined plate.
- Assemble the burger by sandwiching the sausage patty and guacamole in between the two egg rounds.
Something similar to the Singapore Mee Rebus, a yellow noodle dish with peanut sauce, the traditional African American Peanut Stew with Chicken and Sweet Potato may have a tedious process to prepare but the flavours and aroma is worth the effort.
Prep Time: 15 min
Cook Time: 60 min
For Sweet Potato Stock
- 1-2 tbsp vegetable oil
- 1 medium onion, chopped
- 3 celery stalks, chopped
- 2 small or 1 large carrot, chopped
- 1 large sweet potato, peeled and cut into very large chunks
- 5 whole cloves
- 2 black peppercorns
- ½ tsp salt
- 6 cups water
For the main dish
- 3 cups shredded chicken
- 1½ cups natural peanut butter
- 3½ cups chopped fresh tomatoes
- 1 tbsp curry powder, plus more to taste
- 1 tsp paprika powder, depending on heat preference
- 4 cups sweet potato stock
- salt to taste, starting with hefty pinch of kosher salt
- ½ cup chopped roasted peanuts
- ¼ cup chopped cilantro
- Heat the oil in a large pot. Add the onions, celery and carrots. Sauté for about 8-10 minutes, until the veggies have softened and released some liquid.
- Add the sweet potato chunks and the water, along with the salt and whole spices. Bring to a boil, and then lower the heat to maintain a gentle simmer.
- Simmer until the sweet potato chunks are soft, about 30 minutes.
- Fish out the peppercorns and cloves. Mash the sweet potatoes against the side of the pot and leave the rest chunky.
- Place everything but the peanuts and cilantro into another large soup pot. Bring to a boil over medium heat, stirring.
- Once the peanut butter has blended with the stew from the stirring, reduce the heat and simmer gently for 20 minutes, stirring occasionally.
- Taste for more curry powder and salt–keep in mind though that if your peanuts are salted you want it a little under-salted.
- Ladle into bowls and garnish with chopped roasted peanuts and chopped cilantro.