West African Peanut Stew

Peanut sauce/Groundnut stew

1.5-2 lbs chicken breast or thighs, chopped into 1”pieces
2 tbsp canola oil
1 large onion, chopped
1 tsp ginger
1-2 clove garlic
1 14 oz can diced tomatoes
1 tsp tomato paste
8 oz peanut butter (unsweetened. salted is okay, just reduce salt elsewhere)
6-8 cups chicken stock, (or water with bouillon)
1 large yellow potato peeled and cubed
½ pound broccoli cut small
2-3 WHOLE habanero peppers
salt and pepper to taste
1 tbsp hot sauce, or to taste

Heat oil in large cooking pot. Saute onions and chicken over medium heat until chicken is mostly cooked. Press garlic clove, stir, and quickly add can of diced tomatoes. Add tomato paste, habaneros*, stock or water, peanut butter and stir. Let simmer for a few minutes (10-12) until peanut butter disperses evenly. Add potatoes other vegetables that need longer cooking times, and broccoli if you like it well-cooked (my son will eat it if it disintegrates into the sauce), otherwise add it later. Add other ingredients except for salt. Simmer on low with lid mostly on. Stir occasionally. Cook sauce for a total of about 45-60 minutes, adding water/stock if it becomes too thick. It should be the consistency of pancake batter. Add salt to taste. Serve over hot rice. Enjoy!

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