Photo: c. foodblogchef 2020
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WEST AFRICAN DIASPORA PEANUT STEW
Serves 6
Ingredients:
¾ cup roasted and shelled peanuts
2 tablespoons peanut or other neutral oil, like canola or corn (*Note: I wanted to include more coconut flavor, so I used coconut oil.)
1 medium red or white onion, chopped
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
2 teaspoon curry powder (use 1 teaspoon if you want less curry flavor)
1 ½ pounds skinless, boneless chicken breasts or thighs cut into chunks
1 jalapeño pepper, seeded, and minced finely (If you want to “kick-it-up-a-notch”add ¼ teaspoon of cayenne along with the jalapeño, or substitute a Scotch Bonnet pepper.)
salt
freshly ground black pepper
5 cups chicken stock + 1 cup unsweetened coconut milk
2 sweet potatoes or yams, peeled and cut into thick slices
8 plum tomatoes, cored and halved (canned are fine; drain and reserve liquid for another use)
4 packed cups of kale, stems removed, torn into pieces
½ – 1 cup peanut butter, chunky or smooth
¼ cup cilantro for garnish
Preparation:
1. Chop the peanuts or pulse them in a food processor to chop coarsely.
2. Put oil in a heavy bottom pot over medium heat; a minute later, add onion, ginger, garlic and curry powder and cook, stirring occasionally, until onion is soft, 3 to 5 minutes.
3. Add chicken and continue cooking for another 3 or 4 minutes, until the pink surface color disappears.
4. Add 1/2 cup peanuts and sprinkle with salt and pepper.
5. Stir in the stock and coconut milk and the sweet potatoes, bring to a boil, and turn the heat down to medium-low so the soup bubbles gently.
6. Stir in the tomatoes and kale, then cook, stirring occasionally, until the chicken is cooked through, about 10 minutes.
7. Stir in 3/4 cup peanut butter. Taste, adjust seasoning (you may want to add more peanut butter at this point) and serve, garnished with remaining peanuts and cilantro.
Wine pairing: a Chenin Blanc, Viognier, or dry Riesling will pair nicely with this dish.