Tag Archives: West African Peanut Stew

West African Peanut Stew

14 Feb

Old Man Winter, you bastard.

Cold ears. Dry skin. Static-y hair. Runny noses. Short days. Long sleeves. Slush.

I’m having a mild bout of winter blahs. I’ve been busy watching the Olympics and not motivated to do much extra, such as cooking interesting things and writing about it. I’m afraid the ole’ blog has suffered!

I’m sorry.  I’ll be better.

I hope this post makes up for it, because it is the perfect antidote for a cold winter night.

Don’t get me wrong, I love chili, I really really do. Everyone should have a killer recipe (like this one!) in their repertoire (arsenal? I can’t decide). But let’s face it, sometimes its boring. Like stir fry. I could make it blindfolded.

May I suggest something to shake things up? How about this spicy and hearty peanut stew? Try it out! It was seriously satisfying.

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West African a Peanut Stew
(Serves 4-5. Time: 1 hour. Adapted from Saveur) 

  • 6-8 chicken drumsticks
  • 1/4 cup finely grated fresh ginger
  • 3 cloves garlic, crushed
  • 1 large red onion, finely chopped
  • 2 fresh red chilis
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1/2 tsp ground white pepper
  • 1/2 tsp ground cinnamon
  • 3 whole cloves
  • 3 tablespoons tomato paste
  • 1 cup natural peanut butter
  • 1 cup crushed tomatoes
  • 1 large sweet potato, peeled and cut into chunks
  • 1 cup roasted peanuts (unsalted)
  • 4 cups chicken broth (or water)
  • Salt, to taste
  • Cilantro, to garnish
  • Fresh lemon

Directions
1) Season chicken with salt and pepper. Heat oil in large pot and brown chicken drumsticks over medium high heat until browned on all sides (approx 10 minutes). Set aside.
2) Meanwhile, prep onions, garlic, ginger and 1 chilli and add to hot pot once chicken is removed. Sautée with a more oil until soft and fragrant (about 5 minutes).
3) Add spices (turmeric, cinnamon, pepper, coriander, cumin, cloves) and fry for about one minute.
4) Add tomato paste and cook until slightly caramelized, about 3 minutes. Add peanut butter. Stir until melted and incorporated.
5) Return chicken to pot along with stock (or water) and tomatoes. Bring to a boil.
6) Reduce heat to medium-low and simmer about 25 minutes.
7) Add sweet potato and cook until tender, about another 20 minutes. Stir occasionally.
8) Season with salt and add roasted peanuts and second chopped fresh chilli. Finish with squeeze of fresh lemon juice and garnish with fresh cilantro.

Yum. This stew is really filling, and made great leftovers. The chicken was fall-off-the-bone tender, but I’m sure it would still be great vegan-ized with tofu. I liked the crunch of the peanuts.

I served it over couscous (aka the lazy-man’s rice) with salad. The next day we had it with sautéed balsamic mushrooms, salad and flatbreads.

Note: my peppers were not extremely spicy, so I did not de-seed them. Proceed with caution if you think yours may be hotter. Also, if you think the stew is too thick, add one more cup of liquid.

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What are your favourite winter recipes? How do you stay sane at this time of year? Let me know below!

Thanks for reading.

M

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