West African Chicken and Groundnut Stew

West African Chicken And Groundnut Stew

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Sharon Thrash


I believe this recipe was in one of those great little Pillsbury magazines time back... the cooking circle at my church prepared it for 180 10 years ago - and it's still a family favorite.

"Groundnuts" are, of course, peanuts, which are added to the soup in the form of creamy peanut butter.


★★★★★ 1 vote



  • 2
    whole boneless chicken breasts (4 halves)
  • 1 Tbsp
    peanut oil
  • 1
    onion, chopped
  • 1
    garlic clove, minced
  • 1/2 tsp
    ground red pepper
  • 1 can(s)
    tomatoes, canned and chopped, with liquid (28 oz.)
  • 1 can(s)
    great northern beans, undrained
  • 1 can(s)
    sweet corn, drained
  • 1
    sweet potato, peeled and chopped
  • 1/4 c
    creamy peanut butter
  • 3/4 c
  • 1 tsp
  • 1 Tbsp
    tomato paste
  • 1/2 tsp
    ground ginger
  • 1 tsp
    chili powder
  • 3 c
    hot cooked rice

How to Make West African Chicken and Groundnut Stew


  1. Cut chicken breasts into ½-inch pieces. In 4-quart Dutch oven over medium-high heat, cook chicken in oil until chicken is lightly browned and no longer pink, stirring frequently.
  2. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is tender.
  3. Add remaining ingredients except rice; mix well. Bring to a boil. Reduce heat to medium-low; cover and cook 30 minutes or until sweet potato is tender, stirring occasionally. If stew becomes too thick add additional water. Serve stew over hot rice.

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About West African Chicken and Groundnut Stew

Course/Dish: Chicken Soups

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