African Peanut Stew-Creamy ,Quick and easy groundnut Stew.
In the West, Groundnuts are almost invariably eaten as snack, mixed into salads, or transformed into peanut butter paste. However, in Africa, this nut has been an important source of food for centuries –and it is used in a number of different ways-throughout the continent depending on the region-a little goes a long way. The most common use is to flavor sauces, soups or add thickness any meal.
In West Africa, It is used to make this hearty stew – a rich stew with a tempting combination of flavors – garlic, ginger, herbs and of course a little bit of spice. The good thing about this recipe is that it is open to so many variations based on your preferences, availability of ingredients and time. You can never go wrong with this soup.
Here, I used Peanut butter paste. You can use any variety depending on what you have on hand- go for 100% Peanut butter for an intensified peanut flavor without the added sugar. It does make a difference.
Don’t sweat it though, I must admit that I sometimes use whatever brand I have on hand.
If you have time just make your own peanut butter by grinding roasted peanuts in a food processor or coffee grinder. That’s how this stew is made in Africa
Traditionally ground soup or stew is made with peanuts, tomatoes, onions with or without protein depending ones preference. You may use less oil or omit completely for a healthier stew – just omit the tomato sauce.
Serve with any starchy side rice, plantains, potatoes and or vegetables
Enjoy it!
Ingredients
- ¼ cup oil
- 2- 3 pounds chicken legs or thighs
- 1 teaspoon paprika
- 2 fresh tomatoes
- 1 medium onion chopped
- 4 garlic cloves
- ½ teaspoon ginger chopped
- 3 tablespoons parsley
- ½ cup Peanut butter or peanut paste
- 1 teaspoon chicken bouillon optional
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Season chicken with your favorite seasoning – I used creole or just use, salt and pepper. Set aside.
- Blend tomatoes, ½ of the onions, garlic, parsley, and ginger. Set aside
- In a large pot or saucepan heat oil over medium heat, then add the chicken and brown on both sides about 5-10 minutes. Remove chicken and set aside. You may skip this step and proceed with the next.
- Add remaining onions, if desired , to the saucepan, stir for about 2 minutes then add tomato sauce(mixture of blend tomatoes and spices) and paprika
- Pour the tomato mixture into the saucepan -bring to a boil and let it simmer stirring frequently to prevent any burns- about 5 minutes.
- Next, add the peanut butter, chicken and 2 cups of water or chicken stock, season with, chicken bouillon, salt and cayenne pepper. Let it simmer for about 10 minutes or more
- Adjust the soup thickness with water/chicken stock if necessary and let simmer to desired thickness
- Drip a little soup from your stirring spoon. If you are satisfied with the thickness of your soup, serve it with rice.
Nutrition Information:
Kellie says
What a great find! It’s delicious and going to be added to my recipe book
Imma says
Hurry! Thank you for your love and support:)
Mary Frazier says
This has always been my favorite when I go to a African restaurant. But I just made it following your recipe and I must say I appreciate you so much! It was so simple and delicious! I can’t wait to try it with fish and goat!!!
Imma says
Yayy! that’s the point of do all this effort so we can enjoy our favorite food at home with the best taste. Thank you for your amazing feedback:)
Grace Ndri says
So, I am an American woman with an African husband. This is the second recipe I’ve used from your website and he was very happy both times! Thank you for sharing it was delish
Sandy V. says
Super delicious! Felt it was great with an extra cup of chicken stock in place of water, chicken bouillon is a MUST for extra savoriness, and a few more tomatoes did the trick.
Tim Jones says
We didn’t change much. A little more tomato than called for (four roma). We put a 12oz can of peanuts in the food processor with about two tablespoons of oil, made a paste, and then added the chicken stock. It was a little thick, which was good for Kenyan chapati (how we ate it), but over rice it probably needs another cup of chicken stock. Really good!
ImmaculateBites says
Great. Thanks for the feedback.
Tammy Braley says
Thank you so much for sharing this delicious recipe! Now im wondering if there are more youve shared. I did add a tiny bit of crushed coriander but it was great without too. Thank you again!
ImmaculateBites says
Great! Glad to hear it worked out well.
Yinkasma says
EXCELLENT!
AH says
How do you recommend the rice be made with this stew?
ImmaculateBites says
It should be cooked separately.
T in E17 says
This turned out delicious. Kept to the recipe. Had it with rice. Will print and save to make again for my boyfriend when he visits. Thank you
ImmaculateBites says
Am so thrilled to hear this .Thanks so much.
T in E17 says
I’m making this right now, been searching for a peanut butter chicken recipe all my life, hope this is THE ONE.
Conor says
This is a dumb question…Can I use Kraft peanut butter for this recipe? It’s the only thing I have. Will it have an effect on the taste?
ImmaculateBites says
Yes you can. It would work out well.
Lynette Campbell says
Hi Imma. Im a bit confused
Are steroids 4 & 5 repeated?
Ian says
Really delicious, made it with whole chicken legs and it made the chicken so nice and flavorful. I really love how versatile it is too, I have many future ideas to play with this recipe!
Sedrick(Komla) says
I have had this traditional from a former Togolese friend Victor and his Fon wife as Fufu with the soup. I actually got the fufu right after a few tries(don’t buy the stuff in the box, buy real yams, get a pestle and mortar and feel the pain, or you could just get a stick blender : > )
It’s all part of a great experience from a great and culturally rich peoples) A couple of cool variations I made were (A) I added Okra that I blanched in organic vinegar, which took the slimy aspect of it away and it complimented the texture of the soup. I also added braised lamb and cubed some sweet potatoes and added them. The meat was falling apart when it was done,but you want the soup to have a clear pumpkin color with no debris from the ingredients.
(B) in this version I added the same organic vinegar blanched Okra, but I added braised and seasoned lamb.
(C) this final version is just pretty much lamb and goat added with Okra and the cubed sweet potatoes. You have to braise the meats first with the seasoning that you want which will help the flavor profile of the soup. You do not want to over do it because the soup has an awesome base flavor all on its own.
#liveloveEwe/OyokingdomAfrica
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Blessed be the name of his glorious kingdom forever and ever
Imma says
Hi Sedrick. Those additions sound scrumptious and I’m glad you made it your own! Happy eating!