The Best of The Best — African Groundnut Stew Coming Your Way!
With cooler temperatures (yes, even in Florida it is cooler), it is time to bring the best of the best out when it comes to your favorite stew or soup recipes.
Do you have one? Stews are one of my most favorite comfort foods out there!
This recipe is not only different, it is one of my favorites! Have you ever tried African Groundnut Stew? Ohhhhmyyyygoshhhh, yep, it requires all the extra letters…it is that amazing!
So what is African Groundnut Stew?
So what exactly is African groundnut stew? Glad you asked. It is a hearty meat and vegetable stew that is thickened with peanut butter.
I know sounds strange, but let me tell you…it is A-M-A-Z-I-N-G!!
I don’t know about you, but I get tired of the same ol’ same ol’, you? This is such a far cry from your typical stew recipe and is definitely worth checking out!
Snuggle Up With A Bowl of This Stew!
I mean really, who wouldn’t want to snuggle up with a hot bowl of this stew?
This recipe is super easy to make and is absolutely full of flavor. It will rock your world, oh yes it will!
African Groundnut Stew
Prep Time: 20 mins- Cook Time: 15 mins
- Total Time: 35 minutes
Yield: 4-6
Prep Time:
Yield:
Print Recipe
Pin RecipeDescription
Slightly adapted from the Perricone Weight Loss Diet Book
Ingredients
- 1-2 tbsp butter
- 1 medium onion, chopped
- 1 medium red bell pepper, chopped
- ½ cup celery, chopped
- 3 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and minced
- 1 tbsp curry powder
- 1 cup tomato sauce
- 1 bay leaf
- 4 cups chicken stock
- 3 tbsp all-natural peanut butter or almond butter
- 1½ pounds boneless chicken breast cut into 1-inch pieces
- ¼ cup chopped fresh cilantro
- 2 cups packed
kale, stems removed and kale cut into 1″ pieces - salt and pepper to taste.
Instructions
- In a saute pan over medium heat, saute chicken in a tablespoon or two of butter until juices run clear and is done, about 10 minutes (this time varies depending on how big your chicken chunks are). Set aside to cool.
- In a 6 qt
sauce pan , over medium heat add one tbsp butter and melt. - Stir in onions, celery, and the red pepper. Cook until onions are translucent and soft about 7 minutes.
- Add garlic, curry powder and ginger and stir for about 1 minute. Do not over cook the garlic, it should not get brown.
- Add tomato sauce and bay leaf and kale and cook for 3-4 minutes.
- Add broth and chicken and stir well and bring to a boil.
- Reduce to a simmer and add
in the peanut/almond butter and stir well. - Heat through for a minute or two and stir in the cilantro.
- Season with salt and pepper if needed and serve immediately.
If your goal is to make us drool, you got me! I saw this picture and needed to try this. Am making it now, the smells are insanely wonderful. Next goes in the almond butter, and then we’ll finish up, but I’m already loving this….will let you know how it goes…greetings from So. Florida.
Hey Serenas, thanks for the feedback! Greeting to you too but from Central West Florida!
oh yummly! I used almond butter first since mine was open, but we could not taste it much. We then added peanut butter and it made the difference, you could smell it and taste it! I will be making this one again, thanks!!
★★★★★
I have to agree with you, this recipe is meant for peanut butter. Full of flavor, right? Glad you enjoyed it! 🙂
Could spinach be substituted for the Kale?
I haven’t tried spinach, but I think it would work just fine.
Hi Halle,
I have chronic ibs and can’t have onion, garlic or celery .. I normal use a substitute spice called Asafoetida powder as it gives the taste of all 3 would it be OK to do this substitution?…. by the way love your site ???
Hi Julia,
Sorry to hear about your IBS. I think you could easily substitute asafoetida powder in this soup. Let us know how it turns out and glad you are enjoying my site! 🙂