Groundnut Stew
Updated Oct. 11, 2023
- Total Time
- 1 hour 15 minutes
- Prep Time
- 45 minutes
- Cook Time
- 30 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1chicken, 4 pounds, cut into serving pieces
- 1one-inch piece ginger
- ½medium-size onion, peeled
- 2cups water
- 2tablespoons tomato paste
- 1tablespoon peanut oil
- 1cup finely chopped onions
- 1cup chopped tomatoes
- ⅔cup peanut butter
- 2teaspoons salt
- 2hot chilies, crushed or 1 teaspoon cayenne pepper
- 1medium-size eggplant, peeled and cubed
- 2cups fresh or 1 10-ounce package frozen okra
Nutritional analysis per serving (4 servings)
1046 calories; 73 grams fat; 18 grams saturated fat; 0 grams trans fat; 32 grams monounsaturated fat; 17 grams polyunsaturated fat; 32 grams carbohydrates; 10 grams dietary fiber; 16 grams sugars; 71 grams protein; 1893 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Boil chicken with ginger and onion half in water. Meanwhile, in a separate large pot, heat tomato paste in the oil over low heat for about five minutes. Add the chopped onions and chopped tomatoes to the paste, stirring occasionally until the onions are translucent.
- Step 2
Scoop out the partly cooked chicken pieces and add along with about half the broth to the tomato mixture. Add the peanut butter, salt and chilies. Cook for five minutes before stirring in the eggplant and okra. Continue cooking until chicken and vegetables are tender. Add more broth as needed to maintain a thick, stewy consistency.
Private Notes
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Comments
Thank you for this! We call this "Tigadegena" in Bambara, and it was my favorite dish when I was a Peace Corps volunteer in Mali. For some additional umami, I would recommend a Maggi cube for authenticity and perhaps a little fish sauce to replace the pounded dried fish my Malian friends used.
Thank you for this! We call this "Tigadegena" in Bambara, and it was my favorite dish when I was a Peace Corps volunteer in Mali. For some additional umami, I would recommend a Maggi cube for authenticity and perhaps a little fish sauce to replace the pounded dried fish my Malian friends used.