My husband spent some time in West Africa as a child and learned to love West African peanut stew from a very young age. The problem, however, is that it is very hard to find a good West African peanut stew here unless you make it yourself. Believe me, we have tried. Furthermore, I really haven’t been able to locate a good recipe for West African peanut stew that “speaks” to my family. Just like the classic fairy tale, one is too hot, one is too mild, one is too salty…you get the idea. The only way out of this problem was to create a recipe myself. Even if it is not completely authentic, it is tasty and it makes my family happy when I serve it. I hope you like it too!
West African Style Peanut Stew (serves 10)
Canola spray oil
2 onions – chopped
1 red pepper – chopped
1 yellow or orange pepper – chopped
½ -1 jalapeno pepper – minced
1-2 cloves garlic – minced
6 chicken breasts – skinned but on the bone – cut in half
3-4 cups water
6 oz Tomato paste
1/2 cup peanut butter
1 Tbsp lemon juice
1 Tbsp honey
1 Tbsp tamarind sauce (add a bit more honey if you don’t have tamarind sauce)
1 tsp ground cardamom
1 tsp black pepper
½ tsp cayenne pepper
2 yams, peeled and coarsely chopped into large chunks
1/2 cup dry roasted unsalted peanuts – ground in food processor
3 cups okra – cleaned, cut into 1-2″ pieces
2 cups dino kale – chopped
Briefly spray large saucepan with canola oil and saute onions, red and yellow/orange peppers, jalapeno pepper and garlic for 3-5 minutes.
Add chicken breasts and cook until browned. Add 3-4 cups of water, tomato paste, peanut butter, lemon juice, honey, tamarind sauce and spices and stir gently.
Cover and simmer for 20 -30 minutes. Add yams, cover and continue to simmer for another 10-15 minutes. Add ground peanuts, okra and dino kale, cover and continue to simmer until stew is done. Stir periodically while it cooks.
Serve over Brown Rice with Mango, Papaya, Avocado Salsa.