Groundnut Stew


Therese Nelson is the founder/culinary curator of Black Culinary History. Read more about how Nelson and others are working to preserve their culture’s history through food in the Summer issue of Sizzle magazine.

Yield: 4 entrée portions or 6 appetizer portions


1 lb bone-in chicken thighs, skinned and diced

2 t. salt

2 t. fresh ground black pepper

5 T olive oil

3 T tomato purée

2 large onions, minced

1 sweet potato, medium dice

1 bell pepper, medium dice

6 cloves garlic, chopped

6 oz. peanut butter

1 qt. chicken stock

1 Scotch bonnet pepper scored with three slits


  1. In a large bowl, mix the chicken pieces with the salt and pepper
  2. Heat the olive oil in a medium-sized Dutch oven over a medium heat and brown the chicken on all sides.
  3. Remove chicken and reserve.
  4. In the same pot, add the tomato purée and sauté until the paste begins to bloom and sizzle evenly.
  5. Add diced onion, sweet potato, bell pepper and garlic to the sizzling tomato paste.
  6. Sauté until onions are evenly coated in the tomato paste and begin to wilt and brown, about 10 minutes.
  7. Add peanut butter and stir to incorporate.
  8. Whisk in the chicken stock and bring mixture to a strong simmer.
  9. Add the Scotch bonnet pepper and the reserved browned chicken.
  10. Reduce heat to a low simmer for about 25 minutes or until the chicken is cooked through and the sauce has reduced slightly.
  11. Adjust seasoning with additional salt and pepper and serve with garnish, such as white rice, roasted peanuts, mango relish or fresh lime.

Read more about Chef Staib in the Summer issue of Sizzle magazine, ACF’s quarterly e-zine for students of cooking. Subscribe here on our website.


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