Entree: Cameroon – Southern Culinary Region – Sanga (Hearty Cameroonian chicken and peanut stew cooked in palm oil with plantains)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1.5 lb (680 g) chicken thighs, bone-in, skin removed, cut into serving pieces
- 2 tbsp (30 ml) red palm oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, grated
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed tomatoes
- 3 tbsp (45 ml) natural peanut butter
- 1 cup (240 ml) chicken stock or water
- 2 medium ripe plantains, peeled and cut into 1-inch (2.5 cm) pieces
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 tsp (5 ml) smoked paprika
- 1 chicken bouillon cube or 1 tsp (5 ml) chicken bouillon powder
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) lime juice
- Fresh parsley or basil, chopped, for garnish

Instructions

1. Heat palm oil in a large heavy pot over medium-high heat. Brown chicken pieces in batches 4–5 minutes per side until golden; remove and set aside.
2. Reduce heat to medium and add chopped onion; sauté 5–7 minutes until soft. Add garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in tomato paste and smoked paprika and cook 1–2 minutes. Add crushed tomatoes and chicken stock, scraping up browned bits from the bottom of the pot.
4. Return browned chicken to the pot, add bouillon cube, chopped pepper if using, salt, and pepper. Bring to a gentle simmer, cover, and cook 20 minutes.
5. Whisk peanut butter with a few tablespoons of hot cooking liquid until smooth, then stir into the stew. Add plantain pieces, reduce heat to low, and simmer uncovered 12–15 minutes until plantains are tender and chicken is cooked through.
6. Stir in lime juice, adjust seasoning, and simmer 2 minutes more. Garnish with chopped parsley or basil and serve hot with steamed rice, boiled cassava, or fufu.