With the north wind blowing quietly through leafless branches, I’m hiding in the warmth of the kitchen, slowly stirring the rich broth of a stew.
Today it’s an African Peanut Stew that could easily be mistaken for a curry from Southeast Asia.
The same ingredients from the New World, like tomatoes, peanuts, chili peppers, and potatoes, found their way into cooking pots along the Spice Route across Africa and Asia. When combined with Old World spices, elaborate curries were developed in India and Southeast Asia, and thick peanut stews in West Africa.
African Peanut Stew is a comfort dish on cold nights. The spicy, creamy peanut sauce, and hearty chunks of sweet potatoes and chicken, will fill you right up and warm your entire body.
Along with garlic and the bite of fresh ginger, the stew is spiced with our handcrafted Sweet & Spicy Curry Powder, and a few extra sprinkles of Kashmiri Chili Powder to turn up the heat on the dish.
In addition to the chicken & potatoes, I also like to throw in some dark green veggies like collard greens or kale for the extra fiber and nutrients. Then top it off with fresh cilantro and chopped peanuts for more flavor and texture.
Serve this African Peanut Stew with rice, flat bread, french bread, or quinoa.
African Peanut Stew
by Season With Spice
Serves 4-6
Ingredients:
2 tbsp coconut oil, or a neutral tasting oil
1 medium yellow onion – chopped
3-4 garlic cloves – minced
1 tbsp minced ginger
2 pieces chicken breasts or chicken thighs – cut into bite-sized chunks*
1 tbsp of Season with Spice’s Sweet & Spicy Curry Powder
Pinches of Season with Spice’s Kashmiri Chili Powder (optional, for a spicier version)
1 medium size, orange flesh sweet potato – peeled and cut into small chunks
2 cups reduced sodium chicken broth
1 can diced tomatoes
1/2 cup chunky peanut butter
1 can unsweetened coconut milk
Sweet Ginger Sea Salt, to taste
1.5 tsp brown sugar
Freshly ground black pepper Freshly chopped cilantro as garnish
Unsalted roasted peanuts – coarsely chopped
Method:
1. Heat oil in a large saucepan or deep skillet over medium fire. Add in onion, and sauté until softened, about 2-3 minutes. Add in garlic and ginger, and cook for another minute, until everything is aromatic. Add in chicken, and continue cooking for another 3-4 minutes, until the meat is just cooked and begins to brown. Add in Sweet & Spicy Curry Powder, and stir well to coat chicken evenly.
2. Add in sweet potatoes, chicken broth, and tomatoes. Bring soup to a boil. Turn fire down to simmer, cover pan, and cook for about 10 minutes – stirring occasionally.
3. Whisk in peanut butter and coconut milk. Then sprinkle in brown sugar & salt (I used Sweet Ginger Sea Salt), stirring well to combine. Taste, and if necessary, adjust the peanut butter, coconut milk, or seasonings. Bring stew to a simmer and cook for another 20-25 minutes, or until the sweet potatoes are softened. Finally, add freshly ground black pepper, and garnish with cilantro & crushed peanuts.
Notes:
1. You can also use cooked, shredded chicken as a shortcut. Just add it in after Step 2.
2. Feel free to adjust the ratio of coconut milk and broth to achieve the thickness you prefer.
3. Like curry, African Peanut Stew is fantastic for leftovers. The stew gets thicker overnight, so you may need to add in a bit more broth, water, or coconut milk to thin out the sauce.
by Season With Spice
Serves 4-6
Ingredients:
2 tbsp coconut oil, or a neutral tasting oil
1 medium yellow onion – chopped
3-4 garlic cloves – minced
1 tbsp minced ginger
2 pieces chicken breasts or chicken thighs – cut into bite-sized chunks*
1 tbsp of Season with Spice’s Sweet & Spicy Curry Powder
Pinches of Season with Spice’s Kashmiri Chili Powder (optional, for a spicier version)
1 medium size, orange flesh sweet potato – peeled and cut into small chunks
2 cups reduced sodium chicken broth
1 can diced tomatoes
1/2 cup chunky peanut butter
1 can unsweetened coconut milk
Sweet Ginger Sea Salt, to taste
1.5 tsp brown sugar
Freshly ground black pepper Freshly chopped cilantro as garnish
Unsalted roasted peanuts – coarsely chopped
Method:
1. Heat oil in a large saucepan or deep skillet over medium fire. Add in onion, and sauté until softened, about 2-3 minutes. Add in garlic and ginger, and cook for another minute, until everything is aromatic. Add in chicken, and continue cooking for another 3-4 minutes, until the meat is just cooked and begins to brown. Add in Sweet & Spicy Curry Powder, and stir well to coat chicken evenly.
2. Add in sweet potatoes, chicken broth, and tomatoes. Bring soup to a boil. Turn fire down to simmer, cover pan, and cook for about 10 minutes – stirring occasionally.
3. Whisk in peanut butter and coconut milk. Then sprinkle in brown sugar & salt (I used Sweet Ginger Sea Salt), stirring well to combine. Taste, and if necessary, adjust the peanut butter, coconut milk, or seasonings. Bring stew to a simmer and cook for another 20-25 minutes, or until the sweet potatoes are softened. Finally, add freshly ground black pepper, and garnish with cilantro & crushed peanuts.
Notes:
1. You can also use cooked, shredded chicken as a shortcut. Just add it in after Step 2.
2. Feel free to adjust the ratio of coconut milk and broth to achieve the thickness you prefer.
3. Like curry, African Peanut Stew is fantastic for leftovers. The stew gets thicker overnight, so you may need to add in a bit more broth, water, or coconut milk to thin out the sauce.
