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African Peanut Stew

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Author: Imma
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African Peanut Stew-Creamy ,Quick and easy groundnut  Stew. 

Peanut 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!

 

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African Peanut Stew

African Peanut Stew - Creamy ,Quick and easy groundnut Stew. 
4.87 from 22 votes
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
African
Servings 5 -6

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:

Calories: 531kcal (27%)| Carbohydrates: 8g (3%)| Protein: 29g (58%)| Fat: 43g (66%)| Saturated Fat: 17g (106%)| Cholesterol: 151mg (50%)| Sodium: 187mg (8%)| Potassium: 580mg (17%)| Fiber: 2g (8%)| Sugar: 3g (3%)| Vitamin A: 1015IU (20%)| Vitamin C: 12.3mg (15%)| Calcium: 36mg (4%)| Iron: 1.7mg (9%)
Author: Immaculate Bites
Course: Main
Cuisine: African
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Nutrition Facts
African Peanut Stew
Amount Per Serving
Calories 531 Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 17g106%
Cholesterol 151mg50%
Sodium 187mg8%
Potassium 580mg17%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 3g3%
Protein 29g58%
Vitamin A 1015IU20%
Vitamin C 12.3mg15%
Calcium 36mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

 

African peanut stew

African peanut stew

African peanut stew

African peanut stew

African peanut stew

African peanut stew

African peanut stew

PEANUT-SOUP

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Comments & Reviews

  1. 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

    Reply

  2. 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.

    Reply

  3. 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!

    Reply

  4. 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!

    Reply

  7. 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

    Reply

  8. 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.

    Reply

  9. 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?

    Reply

  11. 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!

    Reply

  12. 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

    The L-rd our G-d the L-rd is One
    Blessed be the name of his glorious kingdom forever and ever

    Reply

  14. Mary Anne Cramer says

    My daughter took one bite and said, “This recipe goes on the keep list!”. It is delicious! My daughter is allergic to peanuts, so I used ‘Wow Butter’ which is the closest thing that we’ve found to peanut butter. I couldn’t tell that it wasn’t peanut butter. I used chicken flavored Knorr pods for the bullion. So delicious! Comforting, rich, bold, interesting…I am a committed Afican Bites user. Thank you! I look forward to trying more of your recipe.

    Reply

  15. Mary Anne Cramer says

    My daughter took one bite and said, “This recipe goes on the keep list!”. It is delicious! My daughter is allergic to peanuts, so I used ‘Wow Butter’ which is the closest thing that we’ve found to peanut butter. I couldn’t tell that it wasn’t peanut butter. I used chicken flavored Knorr pods for the bullion. So delicious! Comforting, rich, bold, interesting…I am a committed Afican Bites user. Thank you!

    Reply

  16. Jamal says

    Delicious! I used this recipe to make this with Mediterranean style chicken (Sheesh Tawook), and it was delicious. I saw a previous comment wherein the person made it with lamb, so I’m going to give that a try next time. Thanks for a great recipe!

    Reply

    • ImmaculateBites says

      Hi Ck, I haven’t tried this with ground lamb meat , so can’t give you exact measurements or instructions. If I were to try it out I would shape into meatballs , panfry before adding to the stew.

      Reply

      • Camille-Kay N Brewer says

        I tried it with chicken wings and it turned out great. I like spicy stews so I added a chili pepper and a part of a jalapeno pepper to the blend with the tomatoes, onion, etc. I kept the seasoning for the chicken basic and light by just using salt and pepper. My husband and I both loved it. Compliments for a great recipe and an even more wonderful website!

        Reply

    • Nia Simmonds says

      YES! Lamb meat is perfect for this Peanut Butter Stew. In fact my mother always made it with lamb, rarely chicken.

      Good luck!

      Reply

    • Jason says

      Amazing recipe!! My girlfriend loves peanut stew I we usually get it from some African restaurants around however I wanted to attempt to make it from scratch. This recipe was great actually my gf said it’s the best she’s ever tasted. I used shredded chicken breast instead of chicken thighs. Added some cumin as well. And we like spicy food so added more cayenne pepper than called for. Such a versatile dish will make it again.

      Reply

  18. Whitney says

    I made this tonight to freeze for my maternity leave. It is very good but a very mild flavor. Just checking to make sure that it’s supposed to be very mildly spiced before I freeze it.

    Reply

    • ImmaculateBites says

      Hi Whitney,
      Yes it is. It’s not too spicy. Congratulations on your pregnancy ; may your new baby bring you abundant happiness!

      Reply

  19. Latreece says

    Great recipe. The only things I’ll do differently the next time is to cook my chicken longer before I add it to the mixture. I’ll also double the ingredients because it didn’t produce enough soup/stew. My husband really enjoyed the dish. I look forward to making it again!

    Reply

  20. yenwoda says

    Fantastic recipe! One of those dishes where the serving size is 4-6, but somehow there isn’t much left over after dinner for two..

    Reply

  21. mitch says

    Hi there,

    In your Instructions, step 4, you add tomato sauce and paprika, but tomato sauce isn’t listed in your Ingredients. Can you please let us know how much tomato sauce to use? Thanks so much.

    Reply

    • ImmaculateBites says

      Hi Mitch! The tomato sauce is the tomato blend(tomatoes, onions..). No extra tomato sauce is needed. Let me know how this works for you. Recipe updated to make it clearer . Thanks

      Reply

  22. Simona says

    I cooked a vegetarian version of this, with zucchini, carrot, parsley and mushrooms instead of the chicken, and it came out extremely good! It’s probably one of my favourite dishes now 🙂

    Reply

  23. Deandra says

    Would this work fine with almond butter? I prefer the taste to peanut butter and would probably use less as a result.
    Also, are those 5 thighs alone enough for the recipe? I see the second pan full of legs, so I just want to make sure I don’t attempt it with too little chicken.

    Thanks!

    Reply

    • ImmaculateBites says

      Yes, the 5 thighs are good enough. But they were extremely big. 6-7 would do just fine.

      Reply

  24. Etaka L. says

    I wanted to know what the 6 the pictures was. I see blended tomatoes but what is the blended mis on top. What does it consist of?

    Reply

    • ImmaculateBites says

      I the blended consist of the herbs, garlic and some onions. Just blend the tomatoes, garlic , parsley and onions- it’a a lot easier.

      Reply

  26. Didina Gnagnide Angorinie says

    I wish this stew would materialize in front of me right now…I love peanuts, always have. Too bad I’m on a diet right now : ( . (Being an enthusiastic cook while having hypothyroidism is hard : ( : ( ). But I will remember about it. Also, could I use chicken chunks instead of boned meat? I know the bone makes it more flavorful, but many times I don’t feel like de-boning the chicken before eating it…

    Always happy to see your stuff Imma!!

    Reply

  27. Eileen M Steinberg says

    I haven’t yet tried your recipe, but it looks good. It seems it might be much like the groundnut stew I enjoyed in Northern Nigeria many years ago when my husband and I were at the American consulate in Kaduna. Almost always this was served at parties and it was greatly enhanced by the addition of many side bowls of various things one could sprinkle over the top of the rice and stew: chopped peanuts, chopped green onions, chopped green and/or red peppers, chopped hard boiled eggs, chutney, chopped fresh pineapple, shredded fresh coconut, even bananas. It can look quite spectacular in its presentation and of course it is delicious!

    Reply

    • ImmaculateBites says

      OMG! Can’t wait to try out some of those add ins. They all sound good to me. Thanks for sharing Eileen.

      Reply

  28. nadiya says

    Hi there,

    I was just wondering if I could use fish with this – and if so which do you recommend??

    Thank you xxx

    Reply

    • ImmaculateBites says

      Go with Tilapia, red snapper, or any firm white fish. My mom u makes this with fish whole fish or sometimes she cuts in to 2 or 3 pieces. Do let me know how it works for you. Thanks

      Reply

  30. Erica says

    I just realized that in your step by step instructions you state to put tomato sauce. but your ingredients list doesn’t state that ingredient it only says 2 tomatoes. Just wanted to let you know! So nobody messes up like I did. Hoping it still comes out ok! Thanks!!

    Reply

  31. Semoben says

    Thank you so much for posting this! Can you post another peanut stew but with grinding the peanuts from scratch like it’s done at home?

    Reply

    • ImmaculateBites says

      Semoben, roast groundnuts, the blend in a coffee grinder or food processor and replace with the peanut butter.

      Reply

  32. Annika says

    Just perfect! It is also amazing with less peanut butter (in case someone wants to have it a bit less fatty or rich).

    Reply

  33. Meeka says

    Hi, I tried the pan seared salmon, and it out so delicious. I am making this soup tonight for my family. I noticed that the recipe calls for tomato sauce, but you didn’t list tomato sauce (or how much) in the list of ingredients. How much should we use? Thanks so much for all your yummy recipes.

    Reply

    • ImmaculateBites says

      Meeka, so glad to hear you are liking my recipes. The tomato sauce is the tomato blend(tomatoes, onions..). No extra tomato sauce is needed. Let me know how this works for you. Thanks

      Reply

  34. Tanya says

    I’m african and just a point of correction, it’s peanut soup and not stew ( not to be rude but just want to clarify it) and we eat with rice, fufu or anything you wish. Blessings…!!

    Reply

  42. Philo says

    Hi Immaculate. I want do try this recipe but it says peanut butter paste…can I use regular peanut butter? What do recommend?

    Reply