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.

Printable Recipe Card

About West African Chicken and Groundnut Stew

Course/Dish: Chicken Soups

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