African Peanut Stew-Creamy ,Quick and easy groundnut  Stew.Â
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:
ZB says
As a child my mother would always add hard boiled eggs ……
Imma says
You can definitely do that if you choose too!
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.
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!
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!
CK says
Could this work with ground lamb meat? What modifications would you recommend, if any?
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.
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!
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!
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.
imma africanbites says
Thank you for sharing those tips. Glad you guys love it.
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.
ImmaculateBites says
Hi Whitney,
Yes it is. It’s not too spicy. Congratulations on your pregnancy ; may your new baby bring you abundant happiness!
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!
ImmaculateBites says
Thanks or the feedback! So happy to hear it worked out well .
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..
ImmaculateBites says
Great!Thanks for the feedback
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.
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
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 🙂
ImmaculateBites says
Yay! Thanks for taking the time to let me know!
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!
ImmaculateBites says
Yes, the 5 thighs are good enough. But they were extremely big. 6-7 would do just fine.
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?
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.
Fousseyni says
Vrainmt ça me fais plaisir de m’voiye des foits
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!!
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!
ImmaculateBites says
OMG! Can’t wait to try out some of those add ins. They all sound good to me. Thanks for sharing Eileen.