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African Groundnut Stew Recipe

West African · Main course · 60 min total

A rich, creamy, and mildly spicy West African stew made with chicken, peanut butter, and tomatoes, perfect served over rice.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (or to taste)
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups chicken broth
• 1/2 cup natural peanut butter (smooth or chunky)
• 1.5 lbs boneless skinless chicken thighs, cut into bite-sized pieces
• 1 sweet potato, peeled and cubed
• Salt and black pepper to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, ginger, cumin, coriander, and cayenne; cook for 1 minute until fragrant.
3. Stir in diced tomatoes and chicken broth. Bring to a simmer.
4. Whisk in peanut butter until smooth. Add chicken and sweet potato.
5. Return to a simmer, then reduce heat to low. Cover and cook for 30-35 minutes, until chicken is tender and sweet potato is cooked through.
6. Season with salt and pepper to taste. Serve over rice, garnished with cilantro if desired.

Tips

• For a vegetarian version, omit chicken and use vegetable broth; add chickpeas or extra sweet potatoes.
• The stew thickens upon standing; thin with a little water or broth if needed.
• Store leftovers in the refrigerator for up to 4 days.

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