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Holidays & Special Occasions

Ceremonial Peanut Chicken

The Quirky Foodster Team

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Ingredients

  • 1.5 kg (3.3 lb) whole chicken, cut into pieces
  • 300 g (1.25 cups) roasted peanuts, ground into paste
  • 300 g (3 medium) tomatoes, chopped
  • 40 g (3 tbsp) tomato paste
  • 150 g (1 large) onion, chopped
  • 15 g (4 cloves) garlic, minced
  • 15 g (1.5 tbsp) ginger, grated
  • 45 ml (3 tbsp) palm oil
  • 800 ml (3.5 cups) chicken stock
  • 1 whole (1 whole) scotch bonnet pepper
  • 6g (1.25 tsp) salt

Method

  1. Season the chicken pieces generously with salt and brown them in palm oil in a large pot, then set aside.
  2. In the same pot, saute onion, garlic and ginger until fragrant.
  3. Stir in tomato paste and chopped tomatoes, cooking for 5-6 minutes until deepened in colour.
  4. Whisk the peanut paste with a cup of stock until smooth, then add to the pot with the remaining stock.
  5. Return the chicken to the pot with the whole scotch bonnet, cover, and simmer for 45-50 minutes, stirring occasionally.
  6. Uncover for the final 10 minutes to thicken the sauce, then remove the whole pepper and season to taste.
  7. Serve hot with rice for the celebration table.

Introduction: This elaborate, slow-cooked peanut chicken is reserved for major celebrations in Guinea, such as weddings, baptisms and family reunions, where its rich sauce and generous portions signal the importance of the occasion to arriving guests.

Cultural Background: This elaborate, slow-cooked peanut chicken is reserved for major celebrations in Guinea, such as weddings, baptisms and family reunions, where its rich sauce and generous portions signal the importance of the occasion to arriving guests.

Tips: This dish is often prepared in large batches for gatherings; scale up the quantities as needed for a crowd. Stir frequently in the final stage as the thick peanut sauce can catch on the bottom of the pot.

Variations: Add hard-boiled eggs to the sauce for a festive presentation. Use goat meat instead of chicken for certain celebrations.

Storage: Refrigerate up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, stirring often and adding a splash of stock if needed.

Nutrition: Calories: 540 kcal | Protein: 40 g | Carbs: 14 g | Fat: 36 g | Fibre: 4 g

FAQs:

Q: What occasions is this dish served at?

A: It is a centrepiece dish at Guinean weddings, baptisms and large family celebrations.

Q: Can this be made in advance for a party?

A: Yes, it reheats very well and its flavour often deepens overnight, making it ideal for preparing a day ahead.

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