Groundnut Stew with Chicken
The Quirky Foodster Team
Ingredients
- Bone-in chicken pieces — 1 kg (2.2lb)
- Natural, unsweetened peanut butter — 250 g (1 cup)
- Tomatoes, blended — 2
- Onion, chopped — 1
- Tomato paste — 2 tbsp
- Scotch bonnet peppers, chopped — 1-2
- Stock cube — 1
- Water or chicken stock — 700 ml (3 cups)
- Vegetable oil — 2 tbsp
- Salt, — to taste
Method
- Season the chicken and brown lightly in the oil in a large pot, then remove and set aside.
- In the same pot, fry the onion and tomato paste for 3-4 minutes, then add the blended tomato and Scotch bonnet.
- Simmer the sauce for 10 minutes until slightly reduced.
- Whisk the peanut butter with a cup of warm water or stock until smooth, then stir this into the pot.
- Return the chicken to the pot, add the remaining stock and the stock cube.
- Cover and simmer over low-medium heat for 30-35 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened.
- Season with salt to taste and serve hot with rice.
Introduction: Groundnut (peanut) stew, sometimes called groundnut chop, is a rich, comforting dish that reflects the importance of groundnuts as a staple crop in Sierra Leone.
Cultural Background: Groundnut (peanut) stew, sometimes called groundnut chop, is a rich, comforting dish that reflects the importance of groundnuts as a staple crop in Sierra Leone. Chicken is simmered in a creamy, spiced peanut sauce until deeply flavourful, and the dish is traditionally served with rice alongside a colourful array of side condiments such as fried plantain, chopped peanuts and hard-boiled egg.
Tips: Stir frequently once the peanut butter is added, as the sauce can catch and burn on the bottom of the pot. Use natural peanut butter without added sugar for the most authentic, savoury flavour.
Variations: Add cubed sweet potato or pumpkin for extra heartiness. Use beef or smoked fish in place of chicken. Substitute chicken with chickpeas and extra vegetables, using vegetable stock, for a satisfying vegetarian version.
Storage: Refrigerate in an airtight container for up to 3 days.
Reheating: Reheat gently on the stovetop over low heat with a splash of water, stirring often to prevent sticking.
Nutrition: Per serving: approx. 420 kcal, 30g protein, 12g carbohydrate, 28g fat
FAQs:
Q: Can I use crunchy peanut butter?
A: Smooth peanut butter is traditional and gives a silkier sauce, but crunchy can be used for extra texture.
Q: Is this the same as African peanut soup?
A: It's closely related — the two are cousins, with groundnut stew usually being slightly thicker and chunkier.
- Bone-in chicken pieces — 1 kg (2.2lb)
- Natural, unsweetened peanut butter — 250 g (1 cup)
- Tomatoes, blended — 2
- Onion, chopped — 1
- Tomato paste — 2 tbsp
- Scotch bonnet peppers, chopped — 1-2
- Stock cube — 1
- Water or chicken stock — 700 ml (3 cups)
- Vegetable oil — 2 tbsp
- Salt, — to taste
Please log in to leave a comment.