A rich, creamy groundnut paste stew simmered with chicken, tomatoes, and onions, delivering a velvety nutty depth that defines West African comfort cooking.
Ingredients
1 whole chicken, cut into pieces
1 cup groundnut paste (peanut butter, unsweetened)
4 large tomatoes, blended
2 large onions, chopped
3 cloves garlic, minced
2 tbsp tomato paste
3 tbsp vegetable oil
1 habanero pepper
1 Maggi cube
Salt to taste
1L water
Instructions
1Season chicken pieces with salt and set aside.
2Heat oil in a large pot and brown the chicken on all sides. Remove and set aside.
3Sauté onions and garlic in the same pot until fragrant.
4Add blended tomatoes and tomato paste. Cook for 10 minutes until reduced.
5Dilute groundnut paste with 2 cups warm water and stir until smooth. Add to the pot.
6Return chicken, add remaining water, habanero, and Maggi cube. Simmer on low heat for 30 minutes until chicken is tender and sauce is thick.
Did You Know?
Burkinabe grandmothers say the secret to perfect groundnut stew is patience — rushing the simmering causes the groundnut paste to separate.