RCI-SP.004.0160.001
Groundnut Stew II
Groundnut Stew
Prep15 min
Cook12 min
Total27 min
Servings4
Difficultyadvanced
Ingredients
- sweet potatoes1-2 unitpeeled and cut into cubes (optional)
- 2-3 tbsp
- chickens1 or 2 unitcut into large bite-sized pieces
- 1 unit
- 1 unit
- 1 unit
- tomatoes2-3 unitchopped
- onions2-3 unitchopped very fine
- garlic1 cloveminced (optional)
- hot chile peppers1-2 unitchopped (optional)
- ground ginger or coriander½ tsp
- of thyme or a bay leaf1 pinch
- dried Shrimp or dried prawns (optional)¼ cup
- 1 medium
- sweet green pepper (or bell pepper)1 unitchopped (optional)
- Squash1 unitchopped (optional)
- 1 cup
Method
1
Heat peanut oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Season chicken pieces generously with salt and black pepper, then add them to the hot oil and brown on all sides until golden, working in batches if necessary to avoid crowding the pot.
12 minutes
2
Remove the browned chicken from the pot and set aside. In the same pot, add the finely chopped onions and cook, stirring frequently, until they become translucent and fragrant.
5 minutes
3
Add the minced garlic (if using), chopped hot chile peppers (if using), and ground ginger or coriander to the onions, stirring constantly for 1-2 minutes to bloom the spices.
2 minutes
4
Add the chopped tomatoes to the pot and cook, stirring occasionally, until they break down and release their juices, creating a fragrant tomato base.
8 minutes
5
Return the browned chicken to the pot and stir to combine with the tomato mixture. Pour in chicken broth or stock (if using) to create sufficient liquid for the stew.
6
Add the thyme or bay leaf and dried shrimp or prawns (if using), then bring the stew to a simmer. Cover and cook for 30 minutes, allowing the chicken to become tender.
30 minutes
7
In a small bowl, whisk together the peanut butter with a few spoonfuls of warm stew liquid until smooth, then stir this mixture back into the pot to create a creamy, rich sauce.
8
Add the sweet potato cubes (if using), eggplant (if using), sweet green pepper (if using), and squash (if using) to the pot and stir well to incorporate.
9
Simmer the stew, covered, for another 40-50 minutes until the vegetables are completely tender and the chicken is fully cooked through, and the flavors have melded together. Stir occasionally to prevent sticking.
45 minutes
10
Taste the stew and adjust seasoning with additional salt and black pepper as needed. If the stew is too thick, thin with additional broth or water; if too thin, simmer uncovered for several more minutes.
11
Serve the groundnut stew hot in deep bowls or over rice, ensuring each portion contains a generous amount of the creamy peanut sauce and assorted vegetables and chicken.