West African

West African Peanut Stew

Print Recipe

Serves: 4

Prep Time: 20 minutes

Cook Time: 60 minutes

Indulge in the rich and vibrant flavors of our tantalizing West African Peanut Stew recipe, a culinary masterpiece that brings together a symphony of bold herbs, creamy peanut butter, and hearty vegetables in a comforting dish. This soup offers a harmonious balance of savory, sweet, and spicy flavors that will transport your taste buds on a journey to the heart of Africa. With its velvety texture and aromatic aroma, this stew is a celebration of the region’s diverse culinary heritage and the warmth of home-cooked meals shared with loved ones.


1 cup plain yogurt

2 tablespoons thyme, chopped

1 tablespoon sage, chopped

2 tablespoons rosemary, chopped

2 tablespoons ground ginger

3 tablespoons garlic powder

2 tablespoons kosher salt

1 tablespoons ground black pepper

8 chicken bone in thighs, cleaned

1 cup vegetable oil

2 cups celery, chopped

2 cups medium carrots, finely chopped

2 cups onions, finely chopped

3 tablespoons garlic, chopped

1 bunch parsley

1/2 cup tomato paste

1 cup tomatoes, finely chopped

2 cups creamy peanut butter

1 quart chicken stock

1 cup whole milk

1/2 cup heavy cream

1 acorn squash, quartered

3 scotch bonnet peppers


01In a small bowl combine yogurt with thyme, sage, rosemary, ginger, paprika, garlic, salt and pepper. Add yogurt mixture to the chicken thighs and mix well and set aside.
02In a large braising pot, heat oil on medium high and add the chicken thighs 4 pieces at a time skin side down and brown on both side for approximately 5 minutes.
03Once all the chicken has been browned, remove from pot and set aside.
04In the same pot over medium high heat, sweat the celery, carrots, onions, garlic, and parsley until soft and translucent.
05Add the tomato paste and caramelize for approximately 4 to 5 minutes.
06Add the peanut butter and caramelize for another 4 to 5 minutes.
07Add the chicken and chicken stock, milk, and cream. Bring to a boil then reduce to a simmer.
08Add the squash and peppers and continue simmering for an hour until chicken is fully cooked and tender.
09Taste and adjust seasoning if needed.

Similar Recipes

Mansaf (Lamb Stewed in Yogurt)
View Recipe
Kousa Mahshi bil Laban (Stuffed Zucchini w/ Yogurt Stew)
View Recipe
Jamaican Cream of Squash Soup
View Recipe

Reviews 0

Write a review

Your email address will not be published. Required fields are marked *


Ingredients was where

Share List

Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.