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5 from 2 votes

West African Peanut Stew

Also called peanut butter soup, this classic West African dish is hearty and satisfying. Not to mention it's really quite easy. This is great when trying to give people some food they haven't tried before, or as something to make on a camping trip.
Course Main Course, Main Dish, Soup, Stew
Cuisine African, Ghanian, West African
Keyword African Peanut Soup, Comfort Food, Hearty Stews, West African Peanut Stew
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 10 people
Calories 374kcal
Cost $10

Equipment

  • Dutch Oven / Pot
  • Knife
  • Microplane (recommended)

Ingredients

  • 1 kg Yam cubed
  • 2 inches Ginger grated
  • 1/2 Onion diced
  • 5 cloves Garlic chopped
  • 1 liter Beef Stock. You can actually use whatever stock is convenient. I had some spicy beef stock left over after making my Tacos de Lengua, and felt it would be perfect in this recipe.
  • 250 grams Peanut Butter 100%
  • 100 grams Tomato Paste
  • 2 Chicken Breasts
  • 1 tbsp Chili Powder more or less for your desired spiciness level
  • 100 grams Spinach or your preferred leafy green like kale or collard greens
  • 50 grams Peanuts whole or chopped
  • 1 handful Cilantro rough chop
  • Olive Oil as needed

Instructions

  • In a pot on low heat add the olive oil and allow to heat up.
  • Add in the onion and saute for a bit, until it starts to get translucent. Then add in the ginger and garlic and give everything a good mix. When everything becomes super fragrant (after about a minute) add in the yams and stir the pot well.
  • Add in the stock, mix everything, and then turn the heat up to a boil.
  • Once boiling add in the chili powder, tomato paste, and peanut butter and give everything a good mix. Reduce the heat to the lowest setting.
  • Add the chicken breasts directly into the stew and put on the lid. Let braise for 20 minutes.
  • Remove the chicken breasts and shred them with two forks. If they do not shred easily then add them back in the pot for another 10 minutes. Reintroduce the shredded chicken to the stew and simmer with the lid off for 5 minutes.
  • Add in the spinach or your preferred leafy green and give the pot a good stir. Turn off the heat and serve with rice. Sprinkle over some chopped peanuts and cilantro for extra flavor and presentation.

Notes

Nutrition information does not include the rice because you can choose how much of that you want to use. I like a 50/50 mix of rice and stew, but the ratio is up to you.

Nutrition

Calories: 374kcal | Carbohydrates: 38g | Protein: 21g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 29mg | Sodium: 468mg | Potassium: 1505mg | Fiber: 7g | Sugar: 5g | Vitamin A: 568IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 2mg