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.
1literBeef 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.
1tbspChili Powdermore or less for your desired spiciness level
100gramsSpinachor your preferred leafy green like kale or collard greens
50gramsPeanutswhole or chopped
1handful Cilantrorough chop
Olive Oilas needed
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.
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.