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West African Peanut Stew Recipe

West African · Main course · 65 min total

A rich, savory-sweet stew from West Africa, made with chicken, sweet potatoes, and a creamy peanut butter base, simmered with tomatoes and warming spices.

Ingredients

• 1 tablespoon 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 (optional)
• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 large sweet potato, peeled and cubed
• 1 (14.5 oz) can diced tomatoes, undrained
• 4 cups chicken broth
• 1/2 cup natural peanut butter (creamy or chunky)
• Salt and black pepper to taste
• Fresh cilantro, chopped, for garnish

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 (if using). Cook for 1 minute until fragrant.
3. Add chicken and cook until browned on all sides, about 5 minutes.
4. Add sweet potato, diced tomatoes, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until sweet potato is tender.
5. Stir in peanut butter until fully incorporated. Simmer uncovered for 10 minutes, stirring occasionally, until stew thickens slightly.
6. Season with salt and pepper to taste. Serve over rice or with crusty bread, garnished with 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; flavors deepen overnight.
• This stew freezes well for up to 3 months; thaw overnight in the fridge and reheat gently.

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