Entree: Central African Republic – National Cuisine – Bambara Groundnut Stew (Hearty Central African stew of Bambara groundnuts simmered with tomatoes, greens, and smoked fish or meat)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Additional 30 min

Total 2 hrs

Ingredients

- 2 cups (300 g) dried Bambara groundnuts (shelled), soaked 4–8 hours or overnight
- 4 cups (950 ml) water or low-sodium vegetable stock for cooking groundnuts
- 3 tbsp (45 ml) palm oil or peanut oil
- 1 medium onion, chopped (about 6 oz / 170 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) tomato paste
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 1 small hot pepper (scotch bonnet or habanero), seeded and chopped (optional) (about 10 g)
- 8 oz (225 g) smoked fish or cured/dried fish, flaked (or substitute smoked/simmered chicken)
- 4 cups (240 g) chopped leafy greens (spinach, amaranth, or cassava leaves)
- 2 tbsp (30 g) groundnut butter (peanut butter) or ground peanut paste
- 1 tsp (5 g) smoked paprika or ground cayenne to taste
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish
- Cooked rice, fufu, or boiled cassava, for serving

Instructions

1. Drain the soaked Bambara groundnuts. Place them in a pot with 4 cups (950 ml) water or stock, bring to a boil, then reduce heat and simmer until tender, 45–75 minutes depending on age of nuts. Skim any foam; add more water if needed. Drain and reserve cooking liquid.
2. While groundnuts cook, heat the palm or peanut oil in a heavy pot over medium heat. Add the chopped onion and sauté until softened and golden, about 6–8 minutes.
3. Stir in the garlic and tomato paste and cook 1–2 minutes. Add the chopped fresh tomatoes and optional hot pepper and cook until the tomatoes break down and form a sauce, about 6 minutes.
4. Add the cooked Bambara groundnuts to the pot with 2 cups (480 ml) of the reserved cooking liquid or additional stock. Stir in the groundnut butter to thicken and enrich the stew, and add smoked paprika, salt, and pepper. Bring to a gentle simmer and cook 10–15 minutes to meld flavors.
5. Fold in the flaked smoked fish (or pre-cooked meat) and the chopped leafy greens; simmer until the greens are tender and the fish is warmed through, about 5–7 minutes. If stew is too thick, add more reserved liquid to reach desired consistency.
6. Stir in the lime juice, adjust seasoning with additional salt or pepper, and remove from heat. Garnish with chopped cilantro or parsley.
7. Serve hot with fufu, rice, or boiled cassava to soak up the hearty sauce.