Groundnut Stew with Chicken & Spinach | Cooking the Diaspora | Jikoni

peanut butter

🥗Healthier: natural almond butter

💰Cheaper: sunflower seed butter

Almond butter offers healthy fats while sunflower seed butter is often more economical.

chicken

🥗Healthier: tofu

💰Cheaper: canned chickpeas

Tofu provides a plant-based protein option, while chickpeas are budget-friendly.

In a blender or food processor, purée the bell peppers, onions, garlic, tomatoes, and habanero/scotch bonnet peppers.

Wash & cut up the meats into medium pieces and season with salt or chicken bouillon/Maggi powder. Set aside.

Fill a medium-sized pot with 1 cup of canola oil to fry. Fry meat until a dark brown, remove and set aside.

Add sliced onions to hot oil left from meats. Fry for about 1-2 minutes on medium-high.

Add tomato paste and fry with onions for about 1 minute or until it is well mixed with onions. Add chicken bouillon powder or Maggi cube and mix it into onions. Reduce heat to medium.

While onions and tomato paste are sizzling, add puree mix to onions, thyme, and tomato paste. Mix until well combined, then simmer for about 5-6 minutes or until purée mixture is well mixed into a thick sauce.

Add about 1 ½ cup of leftover broth or water and chicken bouillon powder.

Add creamy peanut butter. Make sure peanut butter is melted and not in clumps. Stir mixing peanut butter into the sauce.

Add the fried meats. Boil for 25 minutes. Oil should start separating from sauce, settling on top or sides now. If not, boil for 10 more minutes.

Add spinach and stir. Make sure all the water is drained from the spinach if using frozen. Then boil for 10 more minutes. Turn down to low and eat with cooked jasmine rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens