Peanut stew is a common dish throughout West Africa. They call peanuts “groundnuts” because they are “nuts” that grow in the ground. This authentic Angolan version of the peanut stew is among the very best to come out of Africa.
Angolan Peanut Stew Recipe-
(makes 4 servings)
- 1 – 2 tbsp. pure peanut oil
- 1 medium sized yellow onion, finely chopped
- 3 garlic cloves, minced
- 1-1/2 tbsp. peeled and grated fresh ginger root
- 1 jalapeno pepper, diced (or serrano pepper if you like it even more spicy)
- 2 chicken breasts, skinned and chopped into small pieces
- 3 medium tomatoes, rough chopped
- 1 carrot, peeled and grated
- 1 tsp. ground turmeric root
- 1 tbsp. Berbere, West African spice powder (You can substitute cayenne, but, for the true authentic flavor, get the berbere – its taste is remarkably unique)
- 1⁄2 tsp. ground cloves
- Freshly ground black peppercorns, to taste
- Freshly ground course sea salt, to taste
- 2 tsp. granulated white cane sugar
- 3 – 4 cups chicken broth (or you can use beef broth)
- 1 cup crunchy peanut butter (more or less, to taste)
- dry roasted and salted peanuts, for garnish
- 1 dash lemon juice, or 1 dash lime juice
Note: For a vegetarian version of Angolan Peanut Stew, simply take out the chicken breasts, and use vegetable broth (or water) instead of the chicken or beef broth. It is still a delicious stew without the meat. You can also use any combination of veggies you want, and if not using a meat, use more veggies. Some firm mushrooms would be really good, too.
- Using a medium sized saucepan, put the oil in and bring the heat up to medium high.
- Add in the garlic, ginger and onions, and cook until the onion becomes fragrant and translucent. Then toss in the chili pepper, and cook for 2 to 3 more minutes.
- Next into the pan is the chicken, cloves, berbere and turmeric. Grind some salt and pepper over the chicken, to taste, and stir the mixture together well.
- Cook over medium heat until the chicken is well done, no red or pink juices coming out.
- Now add into the pan the grated carrots, tomatoes, and/or any other vegetables you may want to use. Grind into the mixture some more salt and pepper, to taste. Since the veggies are chopped, they will cook fast, probably in about 5 minutes, with you stirring now and then.
- Next, pour in the broth or water to the saucepan and bring the heat to a boil. Add in the peanut butter, reduce heat to medium-low, and stir well for 7 to 10 minutes, or until the peanut butter is completely dissolved.
- You’re almost done. Now you add in the sugar and lemon or lime juice. Do a taste test, and adjust salt and pepper levels, or any other spices, as necessary. Simmer for 8 to 10 minutes more.
- Serve your Angolan Peanut Stew hot. Toasted bread makes a good accompaniment.
Note: This African recipe is just one of hundreds, taken from our African Cuisine pages.