Entree: Equatorial Guinea – Southern Culinary Region – Peanut Stew (Hearty West-Central African peanut and tomato stew with chicken and leafy greens)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 tbsp (30 ml) palm oil or vegetable oil
- 6 bone-in chicken thighs, approx. 2.25 lb (1.0 kg) total
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 1–2 scotch bonnet or habanero peppers, seeded and minced
- 1 (14 oz (397 g)) can (14 1/8 oz (400 g)) crushed tomatoes
- 2 tbsp (34 g) tomato paste
- 1 cup (240 g) natural peanut butter (smooth) or 1 cup (140 g) ground roasted peanuts
- 3 cups (720 ml) chicken stock or water
- 2 medium sweet potatoes, peeled and cubed, about 1 lb (450 g)
- 4 cups (120 g) chopped spinach or cassava leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- Salt to taste
- Freshly ground black pepper to taste
- Juice of 1 lime (optional)

Show original ingredient measurements

- 2 tbsp (30 ml) palm oil or vegetable oil
- 6 bone-in chicken thighs, approx. 2.25 lb (1.0 kg) total
- 1 large yellow onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (6 g) fresh ginger, grated
- 1–2 scotch bonnet or habanero peppers, seeded and minced
- 1 (14 oz) can (400 g) crushed tomatoes
- 2 tbsp (34 g) tomato paste
- 1 cup (240 g) natural peanut butter (smooth) or 1 cup (140 g) ground roasted peanuts
- 3 cups (720 ml) chicken stock or water
- 2 medium sweet potatoes, peeled and cubed, about 1 lb (450 g)
- 4 cups (120 g) chopped spinach or cassava leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground coriander
- Salt to taste
- Freshly ground black pepper to taste
- Juice of 1 lime (optional)

Instructions

1. Heat the oil in a large heavy pot over medium-high heat. Season chicken thighs with salt and pepper and brown in batches, 4–5 minutes per side, until golden; transfer to a plate.
2. Reduce heat to medium, add the chopped onion and sauté until soft, about 5 minutes. Add garlic, ginger, and minced hot pepper and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 1–2 minutes, then add the crushed tomatoes, smoked paprika, and ground coriander. Cook, stirring, 3 minutes to combine flavors.
4. Return the browned chicken to the pot. Add the peanut butter and 3 cups (720 ml) chicken stock, whisking to dissolve the peanut butter into a smooth sauce.
5. Add the cubed sweet potatoes, bring to a gentle simmer, then reduce heat to low, cover partially, and simmer 25–30 minutes until chicken is cooked through and sweet potatoes are tender.
6. Stir in the chopped spinach or cassava leaves and simmer uncovered 5–7 minutes until the greens are wilted and flavors meld. Adjust thickness with a little extra stock or water if needed.
7. Taste and adjust salt and pepper. Finish with lime juice if using for brightness.
8. Serve hot with rice, fufu, or crusty bread to soak up the peanut sauce.