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African Peanut Stew Recipe

West African · Main course · 55 min total

A rich, creamy, and mildly spicy West African-inspired stew made with chicken, sweet potatoes, and peanut butter, perfect for a comforting meal.

Ingredients

• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 medium sweet potatoes, peeled and cubed (about 3 cups)
• 1/2 cup natural peanut butter (smooth or chunky)
• 1 cup chopped collard greens or spinach (optional)
• Salt and black pepper to taste
• Chopped peanuts and fresh cilantro for garnish

Instructions

1. Heat oil in a large pot or Dutch oven 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. Add chicken pieces and cook until browned on all sides, about 5 minutes.
4. Pour in chicken broth and diced tomatoes; bring to a boil. Add sweet potatoes, reduce heat to low, cover, and simmer for 20 minutes.
5. In a small bowl, whisk peanut butter with about 1/2 cup of the hot broth until smooth, then stir back into the stew.
6. Add collard greens (if using) and simmer uncovered for 10 more minutes, until sweet potatoes are tender and stew has thickened slightly.
7. Season with salt and pepper to taste. Serve over rice or with crusty bread, garnished with chopped peanuts and cilantro.

Tips

• For a vegetarian version, omit chicken and use vegetable broth; add chickpeas or extra sweet potatoes.
• Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
• Adjust the cayenne to your preferred spice level; for milder stew, reduce or omit.

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