Entree: Sierra Leone – Southern Culinary Region – Groundnut Stew (Hearty West African peanut and tomato stew simmered with chicken and leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr

Total 1 hr 15 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 scotch bonnet or habanero pepper, whole or finely chopped
- 2 cups (480 g) canned crushed tomatoes or fresh chopped tomatoes
- 1/2 cup (125 g) smooth peanut butter or 1/2 cup (125 g) ground roasted peanuts
- 3 cups (720 ml) chicken stock or water
- 1 medium sweet potato, peeled and cut into 1-inch pieces, about 8 oz (225 g) (optional)
- 4 cups (120 g) fresh spinach or kale, roughly chopped
- 1 bouillon cube (optional)
- 1 tbsp (15 ml) tomato paste (optional, for deeper color)
- 1 tsp (6 g) salt, to taste
- 1/2 tsp (1 g) ground black pepper
- 1 tbsp (15 ml) lime juice or to taste

Instructions

1. Season chicken thighs with a pinch of salt and pepper. In a heavy pot or Dutch oven heat the vegetable oil over medium-high heat. Brown the chicken thighs 4–5 minutes per side until golden; remove and set aside.
2. Reduce heat to medium. Add chopped onion to the pot and sauté until soft and translucent, about 5–7 minutes. Stir in garlic, ginger, and scotch bonnet and cook 1–2 minutes until fragrant.
3. Add crushed tomatoes and tomato paste if using; simmer 5 minutes to meld flavors. Stir in peanut butter until fully incorporated into a smooth sauce. Return chicken to the pot and add chicken stock to achieve a thick stew consistency.
4. Add sweet potato pieces if using and the bouillon cube. Bring to a gentle simmer, cover, and cook 25–30 minutes until chicken is cooked through and sweet potatoes are tender.
5. Stir in chopped spinach or kale and simmer 3–5 minutes until greens are wilted and tender. Season with salt, pepper, and lime juice to brighten the flavors.
6. Serve hot over steamed rice, cassava fufu, or boiled yams, and offer extra hot pepper or chopped herbs at the table.