More Great Recipes: African

African Peanut Stew

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Member since 2006

Serves | Prep Time | Cook Time


* 1-2 T olive or canola oil
* 1/4 cup finely diced red onion
* 1 T finely minced ginger root
* 2 tsp. finely minced jalapeno
* salt to taste
* 1 tsp. chile powder
* 2 cups chicken stock
* 1/2 cup natural peanut butter
* 1/4 cp chopped peanuts (optional)
* 2 T tomato paste
* 1 T cider vinegar
* 3 cups diced, cooked chicken roughly chopped, OR 1 can garbanzo beans
* fresh ground black pepper to taste
* 3-4 green onions thinly sliced

Finely chop the red onion, ginger, and jalapeno, and roughly chop the chicken. Heat oil in a heavy pan, add finely diced onion, ginger, and jalapenos, season with salt, and saute about 2 minutes. Add the chile powder, stir into other ingredients, and saute about 1 minute more.

Combine chicken stock, peanut butter, tomato paste, and apple cider vinegar, stir, and bring to a slight boil.

After it boils, lower heat to a very gentle simmer. Add chicken OR garbonzo beans OR a combination of both, gently stir to combine, and let simmer 10-15 minutes.

After 10-15 minutes, gently stir again if the oil from the peanut butter has separated. Serve hot, with a generous handful of green onion slices and peanuts on each serving.

Pairs Well With


Can be meaty - with chicken - or vegetarian - with garbanzo beans.

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