West African Peanut Stew

West African Peanut Stew combines tender sweet potatoes and chicken in a rich, spicy broth. The sauce builds layers of flavor – peanut butter, coconut milk, ginger, and warming spices create something that tastes like it simmered all day.

While this stew takes time, most of it is hands-off. The chicken becomes tender as it simmers, and the sweet potatoes break down just enough to thicken the sauce. Each bowl is garnished with crushed peanuts and fresh cilantro, adding texture and brightness to this deeply satisfying dish.

“Probably one of the most delicious things I’ve ever eaten! I accidentally added way too much cayenne but I also sort of love the spice!! Thank you!”

ruth

West African Peanut Stew Ingredients

• Coconut Oil: I recommend extra-virgin for its clean, subtle flavor.
• Onion: A large yellow or white onion – I prefer white for its sharp, clean taste.
• Ginger: Fresh ginger root should be firm and fragrant – look for smooth, unwrinkled skin.
• Garlic: Choose plump, firm heads with tight, papery skin.
• Sweet Potatoes: Pick ones of similar size for even cooking. Their natural sweetness balances the spicy and savory elements.
• Tomatoes: Good quality canned or jarred tomatoes matter here.
• Chicken Stock: Homemade if you have it, but a quality brand of store-bought works too.
• Coconut Milk: Full-fat gives the richest, creamiest texture.
• Peanut Butter: Natural, chunky style is my choice here for the best texture and rich flavor.
• Chicken Thighs: I prefer boneless skinless chicken thighs instead of on the bone for ease.
• Coriander: Ground coriander brings warmth and depth to the stew.
• Cayenne: Adjust the amount to control the heat level.
• Salt and Pepper: To adjust the final stew to taste.
• Peanuts: Roasted, unsalted peanuts add essential crunch.
• Cilantro: Look for bright, fresh bunches with no wilting.

About this Stew

This recipe is inspired by West African groundnut stew, a dish found across West Africa where peanuts (also called groundnuts) are a cooking staple. While traditional versions vary by region and family, the combination of peanuts, tomatoes, and sweet potatoes creates the stew’s signature rich, complex flavor. This is my simplified version that uses ingredients readily available in most grocery stores.

Recipe Options

• Make it Vegetarian: Skip the chicken and use vegetable stock and add an extra sweet potato or chickpeas for heartiness.
• Add Greens: Chopped kale or collard greens add nutrition and color – add them in the last 5 to 30 minutes, depending on how tender you prefer your greens.
• Adjust the Heat: I often add more cayenne when I’m in the mood for something spicier.
• About the Peanuts: Try a mix of regular and honey roasted peanuts for garnish.
• Serving Ideas: I love this with rice, but soft flatbread like naan works well for soaking up the sauce.

Storage and Reheating

This stew keeps well in an airtight container in the refrigerator for up to 4 days (it tastes even better the next day). To reheat, warm gently in a covered pot over medium-low heat, stirring occasionally and adding a splash of broth if needed to maintain the consistency. You can also freeze portions for up to 3 months – thaw overnight in the refrigerator before reheating.

The flavors in this stew hit all the right notes – spicy, sweet, fresh, hearty, and rich. I find myself making it in the depths of winter and on rainy spring evenings, always with enough for leftovers since the flavors deepen overnight.

How to Make West African Peanut Stew

Start by softening onions in coconut oil, then add ginger and garlic just until fragrant (your kitchen will smell amazing already). Add sweet potatoes, tomatoes, broth, peanut butter, and spices. Stir until the peanut butter melts smoothly into the liquid. Add the chicken thighs and coconut milk, bringing everything to a gentle simmer. Cover and let the stew bubble away until the chicken is tender enough to shred easily.

Remove the chicken to a cutting board and shred it while the sauce continues simmering. The sauce should thicken just enough to coat the back of a spoon. Return the shredded chicken to the pot and let it heat through in the thickened sauce. Each bowl gets a generous sprinkle of peanuts and cilantro before serving.