Category: Main Dish | Prep Time: 20 mins | Cook Time: 40 mins
Makes: Approx. 4 servings
Popular all over Africa, this peanut stew takes inspiration from Ghana, Senegal and Kenya. Hearty and easy to make, this is a great recipe for peanut butter fanatics and spice enthusiasts alike!
Our version can easily be made vegetarian by using vegetable stock and adding potatoes instead of chicken. Cooked all in one pot, this dish is an easy meal for any occasion!
Did you know? Peanuts are not actually nuts; they are legumes. Just like soybeans, chickpeas, peas, clover, licorice and lentils!
- 2 tbsp peanut oil
- 1 red onion, minced
- 2 cloves garlic, diced
- 2 tbsp chopped ginger
- 1 lb. chicken, cut into bite-sized pieces
- 1 tbsp red pepper flakes
- Salt and pepper, to taste
- 5 cups chicken stock
- 3 sweet potatoes, cut into bite-sized pieces
- 1 16 oz. can chopped tomatoes, with liquid
- ¼ lb. kale, chopped
- 1 ½ cups chunky peanut butter
- ½ cup hot sauce
- Large pot and lid
1. Heat the peanut oil in a large pot over medium-high heat. Cook and stir in the onion, garlic and ginger in the hot oil until softened, about 5 minutes.
2. Add the chicken. Cook and stir until completely browned. Season with crushed red pepper, salt and black pepper.
3. Pour the chicken stock over the mixture. Stir the sweet potatoes into the liquid and bring the mixture to a boil. Reduce heat to low. Cover the pot partially with a lid and cook at a simmer for 15 minutes.
4. Stir the tomatoes, greens and peanut butter into the soup.
5. Partially cover the pot again and continue cooking, stirring occasionally, for another 20 minutes. Serves 4.
6. Enjoy with family and friends!
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