Entree: Benin – Central Culinary Region – Kpanoukou (Hearty Beninese peanut-and-palm-oil chicken stew served with plantain or starch)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 6 bone-in chicken thighs, approx. 6 oz (170 g) each
- 4 tbsp (60 ml) red palm oil
- 1/2 cup (120 g) smooth peanut butter or ground roasted peanuts
- 1 large onion, finely chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 4 medium tomatoes, chopped (about 1 lb / 450 g) or 2 cups (480 g) canned diced tomatoes
- 1 scotch bonnet or habanero pepper, whole (seeded and chopped if you prefer less heat)
- 1 smoked fish fillet, boned and flaked (optional), about 4 oz (115 g)
- 2 cups (480 ml) chicken stock or water
- 1 bouillon cube (e.g., Maggi) or 1 tsp (5 g) bouillon powder
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) salt, adjust to taste
- 1/4 cup (15 g) fresh parsley or cilantro, chopped
- 2 large plantains, peeled and cut into 1-inch slices, about 1 lb (450 g)
- Vegetable oil for frying plantains as needed, about 1/2 cup (120 ml)

Instructions

1. Heat 2 tbsp (30 ml) palm oil in a large heavy pot over medium-high heat. Season the chicken thighs with salt and pepper and brown in batches, 4–5 minutes per side, then remove and set aside.
2. Reduce heat to medium, add the remaining 2 tbsp (30 ml) palm oil and sauté the onion until translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in chopped tomatoes (or canned tomatoes) and tomato paste; cook 5–7 minutes until tomatoes begin to break down. Add the scotch bonnet (whole for milder heat or chopped for hotter) and the bouillon cube.
4. Return browned chicken to the pot, pour in chicken stock, cover, and simmer gently for 25 minutes until chicken is nearly cooked through.
5. Whisk the peanut butter with a ladle of hot cooking liquid to loosen it, then stir into the pot. Add smoked fish if using. Continue simmering uncovered for 10–15 minutes until sauce thickens and flavors meld. Adjust salt and pepper to taste.
6. While the stew simmers, heat vegetable oil in a skillet over medium-high heat and fry plantain slices until golden and tender, about 2–3 minutes per side, or boil plantains until soft if preferred.
7. Stir chopped parsley or cilantro into the stew just before serving. Serve Kpanoukou hot with fried or boiled plantains or your preferred starch.