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A bowl of creamy West African peanut stew garnished with peanuts, cilantro, and black pepper. The stew has chunks of vegetables and a rich, reddish-brown broth. A spoon rests in the bowl, and a sprig of fresh cilantro lies beside it on the table.
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West African Peanut Stew

When you make this stew, start at least 2 hours before plan to eat. There is not a lot of active time, but the stew needs time to simmer. If you prefer a vegetarian version of, swap in vegetable broth and perhaps kick up the spice.
Prep Time15 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 35 minutes
Course: Soup
Cuisine: West African
Keyword: comfort food, easy, gluten free, one pot recipe, winter
Servings: 10 people
Author: Marissa Stevens

Ingredients

  • 1 tablespoon coconut oil or olive oil
  • 1 large onion
  • 2-3 inch piece of ginger peeled and minced (a microplane makes quick work of this)
  • 5 large cloves garlic peeled and minced
  • 2 large sweet potatoes scrubbed and diced (peeled if you like)
  • 1 28 ounce jar chopped tomatoes with juice (or can)
  • 4 cups chicken stock
  • 1 cup chunky peanut butter
  • 1 tablespoon ground coriander
  • 1 teaspoon cayenne
  • 14 ounce can coconut milk (I used full-fat)
  • 2 pounds boneless, skinless chicken thighs cut in half lengthwise
  • salt and freshly ground black pepper
  • 1 cup roasted peanuts for garnish
  • fresh chopped cilantro for garnish

Instructions

  • Heat oil in a soup pot over medium heat. Add onion; cook and stir for 3-4 minutes until translucent. Add ginger and garlic; cook and stir 30 seconds, just until fragrant. Add the next 7 ingredients – sweet potatoes through coconut milk. Stir until well combined and peanut butter is distributed. Stir in chicken thighs and bring to boil. Reduce heat and cover; simmer for one hour.
  • Remove the chicken thighs and set them aside for a few moments until they’re cool enough to handle. Use two forks to shred chicken, then return to stew. 
  • Add salt, freshly ground black pepper, and more cayenne to taste. Ladle into individual soup bowls and garnish with peanuts and cilantro. Serve.

Video

Nutrition

Calories: 399kcal | Carbohydrates: 24g | Protein: 26g | Fat: 23g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 326mg | Potassium: 808mg | Fiber: 5g | Sugar: 6g | Vitamin A: 9756IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 2mg

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