West African Peanut Stew

Total Time
1hr
Prep
15 mins
Cook
45 mins

Variations of peanut (or groundnut, as they are locally called) soups and stews are eaten across West Africa. I adapted this recipe from several different cookbooks + my own preferences. Savory, spicy, filling, healthy and quick to make! Omit the chicken for a vegan version and/or feel free to add in more vegetables (yams, eggplant, or squash could be good, I think). *NOTE* If possible, try to use Berbere if you don't have berbere on hand . Cayenne is an acceptable substitute, but really doesn't do the dish justice like Berbere would. Even just adding a pinch or two of the different spices in the Berbere mix would suffice!

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Ingredients

Nutrition

Directions

  1. Heat the oil in a medium saucepan. Add the onions, garlic and ginger; cook until the onion is translucent. Add the chili pepper(s), heat for several more minutes.
  2. Add the chicken, turmeric, berbere, and cloves. Cook over medium heat until the chicken is done.
  3. Add the tomatoes, grated carrot and any other vegetables you want to use. Cook for 5 more minutes, stirring occasionally.
  4. Add the water or broth to the saucepan and bring to a boil. Add the peanut butter and reduce heat to medium-low. Stir well for 5-10 minutes, or until the peanut butter dissolves. Add the sugar and lemon/lime juice (if using). Taste, and adjust any ingredients to taste. Simmer for 5-10 minutes longer. Serve hot with toasted bread.
Most Helpful

4 5

This was surprisingly delicious! After awhile the peanut butter flavor was overwhelming, but I would still make it again!