Entree: Sierra Leone – Northern Culinary Region – Groundnut Stew (Rich peanut-based stew of meat and vegetables served with rice or fufu)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 4 bone-in chicken thighs, approx. 2 lb (900 g) total
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 ml) grated fresh ginger
- 1 medium hot pepper (Scotch bonnet or habanero), whole or chopped to taste
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 1 cup (240 ml) smooth peanut butter (about 250 g)
- 3 cups (720 ml) chicken stock or water
- 1 large sweet potato, peeled and cut into 1-inch cubes, about 12 oz (350 g)
- 1 cup (30 g) chopped okra or 4 oz (115 g) fresh spinach (optional)
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) smoked paprika
- 1 bouillon cube (optional)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish

Instructions

1. Pat the chicken thighs dry and season lightly with salt and pepper. Heat the vegetable oil in a large pot over medium-high heat and brown the chicken on both sides, about 4–5 minutes per side; remove and set aside.
2. Reduce heat to medium, add the chopped onion and sauté until softened, about 5 minutes. Add the garlic, ginger, and hot pepper and cook 1 minute until fragrant.
3. Stir in the chopped tomatoes, cumin, and smoked paprika and cook until the tomatoes begin to break down, about 5 minutes.
4. In a bowl, whisk the peanut butter with 1 cup (240 ml) of the chicken stock until smooth, then add this mixture to the pot along with the remaining stock. Return the browned chicken to the pot.
5. Add the sweet potato and bouillon cube if using. Bring to a gentle simmer, cover, and cook 25–30 minutes until the chicken is cooked through and the sweet potato is tender.
6. If using okra or spinach, stir it in during the last 5–7 minutes of cooking and simmer until wilted and tender. Adjust stew thickness by simmering uncovered to reduce or adding a splash of water to thin.
7. Taste and adjust seasoning with salt and pepper. Remove the whole hot pepper if left whole for spice control.
8. Garnish with chopped parsley or cilantro and serve hot over steamed rice, millet, or with fufu.