This is a wonderful, spicy chicken stew served over rice. I make it often for my husband and friends. It can easily be doubled to feed a crowd. It is an amazing African dish. I learned it from a good friend who was a missionary kid in Sierra Leone and Zaire. It can easily be modified for vegans by substituting vegetable broth and adding vegetables instead of chicken. Any fresh or frozen veggies that you have on hand can be added.

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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified

Directions

  • Melt peanut butter in a large saucepan over medium heat. Stir in tomato paste, and blend with peanut butter until smooth. Mix in diced tomatoes with green chile peppers and chicken broth. Cook 15 minutes, stirring occasionally.

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  • Heat oil in a medium skillet over medium heat. Saute chicken and onions until chicken is no longer pink and juices run clear.

  • Mix chicken, onions, and mushrooms into the peanut butter mixture, and continue cooking, stirring occasionally, about 15 minutes. Season with cayenne pepper.

Nutrition Facts

504 calories; 30.6 g total fat; 82 mg cholesterol; 621 mg sodium. 14.9 g carbohydrates; 46.7 g protein; Full Nutrition

Reviews (22)

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Most helpful positive review

Rating: 4 stars
03/07/2004
I too was introduced to Ground Nut Stew by a friend who spent half his life as a missionary kid in West Africa. He taught me to serve this over rice but with the addition of adding any kind of sqauash or yam to the stew itself then providing plates of chopped lettuce bananas and tomatoes to add to each individual's plate. The raw stuff on top really makes the dish! Read More
(22)

Most helpful critical review

Rating: 3 stars
08/19/2003
this recipe was ok but the peanut butter taste was way too overpowering. If I make it again I'd decrease the amount of peanut butter and maybe add more tomato paste. Read More
(6)
27 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
03/07/2004
I too was introduced to Ground Nut Stew by a friend who spent half his life as a missionary kid in West Africa. He taught me to serve this over rice but with the addition of adding any kind of sqauash or yam to the stew itself then providing plates of chopped lettuce bananas and tomatoes to add to each individual's plate. The raw stuff on top really makes the dish! Read More
(22)
Rating: 4 stars
03/07/2004
I too was introduced to Ground Nut Stew by a friend who spent half his life as a missionary kid in West Africa. He taught me to serve this over rice but with the addition of adding any kind of sqauash or yam to the stew itself then providing plates of chopped lettuce bananas and tomatoes to add to each individual's plate. The raw stuff on top really makes the dish! Read More
(22)
Rating: 5 stars
11/14/2008
I spent a month in Ghana and fell in love with groundnut stew when I was there. I was so excited when I tasted the final product of this recipe because it was absolutely perfect! I added chopped onions and green peppers and omitted the mushrooms. I also had to use extra chicken stock to thin it out. I served it over rice like they do in Ghana. And instead of using raw chicken breast I bought a whole roasted chicken carved it up and poured the stew over whole pieces of drumstick/thigh and then shredded up the rest to add to the stew. Delicious! My boyfriend and my roommate (both of whom have never had African food before) devoured it and are already asking me to make more. Thank you so much for this recipe! You definitely helped satisfy my craving for Ghanaian food Read More
(17)
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Rating: 4 stars
07/12/2007
When I lived in Africa it was easier to use all fresh ingredients. Instead of canned tomatoes and chilies use fresh to taste. This makes a much more intense and complex flavor. Also instead of chicken any kind of meat that is on hand can be used - beef pork ham goat lamb or even tofu. If you enjoy a bit of texture use chunky peanut butter. This is an extremely versatile dish so use your imagination. Read More
(12)
Rating: 5 stars
04/01/2006
This was excellent. I made a few modifications though: I used the whole 6 oz can of tomato paste I used 2- 15 1/2 oz cans of tomatoes with jalapenos and I used about 1 1/2 cups of peanut butter instead of 2 cups I added a cubed yam and 1 1/2 green bell peppers. I also used 4 chicken breasts instead of 6. It was hearty and plentiful! Thanks for the recipe. Read More
(8)
Rating: 5 stars
04/13/2010
Absolutely my favourite dish. Smothered over rice with as many condiments (shredded coconut diced apple chutney orange slices tomato slices raisins plantain chips etc) as possible. Fansastic. Read More
(7)
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Rating: 3 stars
08/18/2003
this recipe was ok but the peanut butter taste was way too overpowering. If I make it again I'd decrease the amount of peanut butter and maybe add more tomato paste. Read More
(6)
Rating: 4 stars
09/26/2011
Very simple and tasty dish. The peanut butter I used seemed a bit dry so I did have to thin it out with some chicken broth. Liked it even better the second day. This would be good with a bit of curry powder also giving it a Thai flavor. Read More
(4)
Rating: 3 stars
12/27/2010
I've never had African food so I don't know what I was expecting. It was very tasty but it was missing something. We just don't know what. We thought it was missing that "stewed all day long flavor." Next time I'll cook the meat in the liquid to see if that helps to mesh the flavors some more. Like I said I've never tasted African cuisine and I'm actually more accustomed to Asian flavors. This could be RIGHT ON for all in know. In any case my family enjoyed it and my 7yr old twin boys said they'd eat it again...and THAT'S something! Read More
(3)
Rating: 5 stars
03/23/2009
I needed a sauce to go with gari (my husband brought back so much the last time he went home to Africa for a visit). This was perfect. Read More
(3)