WorldMainGluten-Free

Ghanaian Groundnut Stew

Prep
20 minutes
Total
1 hour 5 minutes
Serves
6
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Ingredients

Units
  • 3 lbs chicken, cut into pieces
  • 1 cup natural peanut butter
  • 2 medium onions, chopped
  • 4 cloves garlic, minced
  • 2 inches fresh ginger, minced
  • 2 tomatoes, chopped
  • 2 tbsp tomato paste
  • 1 tsp ground ginger
  • 1 tsp curry powder
  • 1/2 tsp cayenne pepper
  • 1 bay leaf
  • 4 cups chicken stock
  • 2 sweet potatoes, cubed
  • 1 eggplant, cubed
  • 4 oz okra, sliced
  • 2 hard-boiled eggs, peeled
  • 3 tbsp palm oil
  • Salt and black pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. 1

    Season chicken pieces with salt, pepper, and half the minced garlic. Let marinate for 15 minutes.

  2. 2

    Heat palm oil in a large heavy-bottomed pot over medium-high heat. Brown chicken pieces on all sides, about 8 minutes total. Remove and set aside.

  3. 3

    In the same pot, sauté onions until softened, about 5 minutes. Add remaining garlic, fresh ginger, and tomato paste. Cook for 2 minutes until fragrant.

  4. 4

    Add chopped tomatoes, ground ginger, curry powder, and cayenne. Cook until tomatoes break down, about 5 minutes.

  5. 5

    Whisk peanut butter with 1 cup warm chicken stock until smooth. Add to pot along with remaining stock and bay leaf.

  6. 6

    Return chicken to pot and bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes.

  7. 7

    Add sweet potatoes and eggplant. Continue simmering for 10 minutes until vegetables are tender.

  8. 8

    Add okra and hard-boiled eggs. Simmer for 5 more minutes until okra is just tender.

  9. 9

    Taste and adjust seasoning with salt, pepper, and cayenne as needed. Remove bay leaf.

  10. 10

    Serve hot garnished with fresh cilantro, alongside rice or fufu.