African Chicken Peanut Stew is creamy, garlicky, and packed with savory peanut flavor—ready in about 30 minutes. Add this easy, comforting stew to your weekly dinner rotation.
I grew up in Cameroon, in Central/West Africa, where groundnut soup (often called peanut stew) is a staple. Versions of this dish appear across West and Central Africa—Nigeria, Ghana, Cameroon, Senegal—and each family or region adds its own touches. This recipe is inspired by those traditions but streamlined for home cooks.
For another take on this classic, try African Peanut Stew (Mafe).
Traditional groundnut soup often begins with roasting and grinding whole peanuts to make a paste, but this version uses natural peanut butter for convenience without sacrificing the rich, nutty flavor. It’s an easy way to get authentic taste in far less time.
Contents
- Peanuts Are Called Groundnuts In Parts Of Africa
- Making Groundnut Soup
- Why You’ll Love This Recipe
- Ingredients For African Chicken Peanut Stew
- How To Make African Chicken Peanut Stew
- Important Tips
- A Healthier Peanut Stew
- Recipe
Peanuts Are Called Groundnuts In Parts Of Africa
In many African countries, peanuts are commonly called “groundnuts.” In Cameroon, Nigeria, and Ghana, for example, the term can refer both to the raw ingredient and to snacks made from them. Groundnut-based stews are a beloved, long-standing part of West and Central African cooking.
Making Groundnut Soup
Traditional groundnut soup starts with roasting peanuts to enhance their nuttiness, then grinding them into a paste that becomes the base of a stew with beef, chicken, or fish. This recipe skips those labor-intensive steps by using natural peanut butter, making it much quicker while preserving the classic flavor.
Why You’ll Love This Recipe
This West African-style peanut stew is:
- Hearty. Ideal for cool or rainy nights.
- Garlicky. Garlic adds a savory depth that elevates the stew.
- Creamy. Natural peanut butter gives it a luxurious, velvety texture.
- Flavorful. A balanced blend of spices, tomato paste, and peanut creates a rich, satisfying profile; vegetables like mushrooms and spinach add texture and color.
- Nutrient-rich. Reasonably low in carbs and high in protein and essential minerals when served with a whole-grain or vegetable side.
Serve this stew over white rice, cauliflower rice, quinoa, or couscous. Fresh lime wedges are a great garnish—squeezing a little lime brightens the dish.
You can also add starchy vegetables like potatoes or sweet potatoes to make it heartier and enjoy the stew on its own.
Ingredients For African Chicken Peanut Stew
Below are the main ingredients used in this recipe. For exact measurements and nutrition details, see the recipe card at the end of the article.
- Chicken: Boneless, skinless thighs are recommended for succulence, but breasts or cooked rotisserie chicken work too. For a vegetarian version, use mushrooms or eggplant.
- Garlic and Ginger: Fresh minced garlic and grated ginger deliver the best flavor; powders can substitute in a pinch.
- Salt and Pepper: Salt balances the flavors; white or black pepper works.
- Olive Oil: For sautéing. Peanut oil or a small amount of coconut oil are alternatives.
- Onion and Tomato Paste: Onion provides sweetness and body; tomato paste contributes color and depth.
- Stock or Water and Bouillon Cubes: Use low-sodium stock if available.
- Natural Peanut Butter: Use unsweetened, unsalted natural peanut butter made from ground peanuts for an authentic flavor and creamy texture.
- Mushrooms and Spinach: Optional but recommended for extra umami, nutrients, and color.
Scroll to the recipe card below for a full ingredient list with measurements.
How To Make African Chicken Peanut Stew
Overview of the method—see the full recipe for step-by-step instructions:
- Season chicken with garlic, ginger, salt, and pepper; set aside to marinate briefly.
- Sauté mushrooms in oil until browned; remove and set aside.
- Brown the chicken in the same pot and remove.
- Sauté onions, then add remaining garlic and ginger and cook briefly. Stir in tomato paste.
- Add water or stock and bouillon cubes; bring to a simmer.
- Whisk in natural peanut butter until smooth, add any remaining water to reach desired consistency.
- Return the chicken to the pot, simmer to cook through, then add mushrooms and spinach. Adjust seasoning and thickness before serving.
Important Tips
- If you have a peanut allergy, substitute cashew or almond butter for a similar nutty flavor.
- This recipe adapts well to a Dutch oven, slow cooker, or Instant Pot—adjust cooking times accordingly.
- Watch sodium levels: salted peanut butter or bouillon cubes can add significant salt. Taste and adjust near the end of cooking.
- Add sturdier vegetables like sweet potatoes early so they become tender; add delicate greens like spinach near the end to retain color.
- Leftovers store well in an airtight container in the refrigerator and often taste even better the next day.
A Healthier Peanut Stew
This version uses minimal oil and adds vegetables for nutrients. Swap to lower-sodium stock, use less oil, or increase vegetable content to lighten the dish. You can control spice level by adding cayenne, hot pepper, or red pepper flakes.
Recipe Card
African Chicken Peanut Stew
Ingredients
- 2 pounds boneless skinless chicken thighs
- 1 tablespoon minced garlic (divided)
- 1 inch ginger root, peeled and grated (or 2 tsp ginger paste)
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon ground white or black pepper
- 2 tablespoons olive oil, divided
- 1 cup diced onion (about 1 medium onion)
- 1 tablespoon tomato paste
- 3 cups water, divided (or use stock)
- 2 stock cubes or equivalent bouillon
- 3/4 cup natural peanut butter (unsweetened, unsalted)
- 4 oz mushrooms, sliced
- 1/4–1/2 cup frozen spinach, thawed and squeezed dry
Instructions
- Season chicken with 1 tsp minced garlic, 1 tsp grated ginger, 1/4 tsp salt, and 1/4 tsp pepper. Toss and set aside.
- In a heavy pot over high heat, add 1 tablespoon oil and sauté mushrooms with a pinch of salt and 1/8 tsp pepper until browned on both sides, about 4 minutes total. Remove mushrooms and set aside.
- Add the remaining tablespoon of oil to the pot. Add chicken in a single layer and brown on one side for about 5 minutes, then flip and cook another 4–5 minutes. Remove chicken and set aside.
- Add onions to the pot and sauté until translucent, about 2 minutes. Add remaining garlic and ginger and cook 1 minute. Stir in the tomato paste and cook briefly.
- Add 2 cups water (or stock) and the bouillon cubes. Stir and bring to a simmer.
- Add the peanut butter and whisk until smooth. Add the remaining 1 cup water and stir to combine. Return the chicken to the pot and simmer about 5 minutes. Adjust seasoning and consistency—add more water if you prefer a thinner stew.
- Stir the mushrooms back in, then add the spinach and simmer for 1 minute. Remove from heat and serve warm with rice or your preferred side.
Notes
For heat, add red pepper flakes, cayenne, or chopped hot pepper to taste.
Nutrition (approx. per serving)
Calories: 441 | Carbs: 13 g | Protein: 38 g | Fat: 27 g