Getting to know Africa includes experiencing the vastly different – and yummy – expressions of each culture through food.
There’s just nothing like a hot, satisfying bowl of stew to cheer everyone up as the weather turns cold. This is our “go to” recipe for the fall season.
We love sharing our family recipes with you but please remember you can search online and find lots of variations on this dish and other terrific African recipes. An online recipe site we use over and over again is The Congo Cookbook. My East Africa Journal is also a great source for recipes. We just came across a terrific culinary resource – African Cuisine Made Easy. AllRecipes and Food.com are also good resources.
- 500 ml of chicken stock, heated up
- 2 peppers, seeds removed, cut into rough chunks (we use 1 red and 1 yellow or orange)
- 2 onions, thin sliced (we use sweet onions)
- 3 sweet potatoes, cut into bite sized chunks
- 340 gram jar of smooth peanut butter
- 3 tbsp sunflower oil (or canola oil is fine too)
- 3 tbsp of fresh ginger, finely chopped up
- 1/2 to 1 tsp of cayenne pepper (you can vary the amount according to taste, or use black pepper if you prefer)
- 1.5 kilograms of chicken thighs (skinless, boneless)
- 2 bay leaves
- 1 to 2 scotch bonnet chilies, deseeded and chopped (again vary the amount according to your own taste)
- 3 tsps of ground cumin
- 3 tsp ground coriander
- 400 gram can of diced tomatoes
- handful of chopped broadleaf parsley (some people like coriander but we use parsley)
- Prepare rice (whatever kind you prefer). Serve the stew over a ladle of rice at bottom of bowl
- Cut some lime wedges up. The stew is delicious with a slight squeeze of lime over the top.
- Pour your already heated chicken stock over the peanut butter and stir until all the peanut butter is dissolved.
- In a large frying pan, saute the onions in the oil until they are soft.
- Then, add the cayenne and/or black pepper, coriander, chilies, bay leaves, cumin and ginger and saute for a couple of minutes.
- Add the diced tomatoes and your chicken/peanut butter stock mixture.
- Add your chicken thighs. (Cut your chicken thighs up into large bite sized pieces)
- Cover your pan and simmer for about a half an hour. Stir often, making sure nothing is sticking to bottom of pan.
- Add the sweet potatoes, peppers and the chopped broad leaf parsley (or coriander). Reserve a bit of the chopped parsley to sprinkle over the top of each bowl.
- To serve, place a ladleful of rice at bottom of a large soup bowl. Then ladle chicken stew over rice. Serve with reserved chopped broad leaf parsley and lime wedges.
This recipe is a snap to make and serves 6 to 8 people. We often make two batches and freeze one for a future quick meal. This stew freezes well for at least a couple of months. Although, it never lasts that long in our house!
This recipe lend itself well to modification. Sometimes we add a carrot or some chopped cabbage. Recently, we had some leftover baby spinach and added that just at the end of the cooking process. In our house, recipes are often “tinkered” with, often with delightful results!
Enjoy! And please let us know how you enjoy this recipe and any creative culinary modifications you make.
Photo Source: Wikipedia (Creative Commons – Labeled for Reuse).