- Feb 5, 2002
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Loaded with fresh veggies and tender chicken thighs, Jessica B. Harris’s riff on the region’s popular braise makes for a rich and savory feast.
Peanut stews are found across West Africa, with ancient roots in dishes made with native groundnuts before the peanut arrived from the New World in the 16th century,” writes Dr. Jessica B. Harris, historian and author of High on the Hog. “Some are thick and served over rice or millet couscous, others thin and soupy, depending on where in Africa you are.” This version, inspired by Malian maafe and Ghana’s groundnut stews, pairs chicken with a generous portion of okra, tomatoes, eggplant, and hot chiles, which lighten the stew's intense richness. Still, it's the indispensable peanut that gives this dish its essential earthy character.
Ingredients
⅓ cup vegetable oil
2 lb. bone-in chicken thighs, skin discarded, patted dry with paper towels
Kosher salt
1 large yellow onion, finely chopped
¼ cup finely chopped ginger
4 dried chiles de árbol
1 tsp. ground coriander
1 tsp. ground turmeric
½ tsp. freshly ground black pepper
½ tsp. ground cumin
¼ tsp. ground cinnamon
¼ tsp. fenugreek seeds
3 whole cloves
2 Tbsp. tomato paste
¾ cup smooth salted peanut butter
4 cups homemade chicken stock or low-sodium chicken broth
1 cup canned diced tomatoes
1 medium eggplant (about 1 lb.), peeled and cut into 1-in. cubes
10 okra pods (about 4 oz.), cut into 1-in. lengths
Steamed white rice, for serving
1 fresh red chile, such as peri-peri or bird’s-eye, thinly sliced
Roasted salted peanuts, coarsely chopped, for garnish
Continued below.
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Peanut stews are found across West Africa, with ancient roots in dishes made with native groundnuts before the peanut arrived from the New World in the 16th century,” writes Dr. Jessica B. Harris, historian and author of High on the Hog. “Some are thick and served over rice or millet couscous, others thin and soupy, depending on where in Africa you are.” This version, inspired by Malian maafe and Ghana’s groundnut stews, pairs chicken with a generous portion of okra, tomatoes, eggplant, and hot chiles, which lighten the stew's intense richness. Still, it's the indispensable peanut that gives this dish its essential earthy character.
Ingredients
⅓ cup vegetable oil
2 lb. bone-in chicken thighs, skin discarded, patted dry with paper towels
Kosher salt
1 large yellow onion, finely chopped
¼ cup finely chopped ginger
4 dried chiles de árbol
1 tsp. ground coriander
1 tsp. ground turmeric
½ tsp. freshly ground black pepper
½ tsp. ground cumin
¼ tsp. ground cinnamon
¼ tsp. fenugreek seeds
3 whole cloves
2 Tbsp. tomato paste
¾ cup smooth salted peanut butter
4 cups homemade chicken stock or low-sodium chicken broth
1 cup canned diced tomatoes
1 medium eggplant (about 1 lb.), peeled and cut into 1-in. cubes
10 okra pods (about 4 oz.), cut into 1-in. lengths
Steamed white rice, for serving
1 fresh red chile, such as peri-peri or bird’s-eye, thinly sliced
Roasted salted peanuts, coarsely chopped, for garnish
Continued below.
West African-Style Peanut Stew
This West African peanut stew from Jessica B. Harris is loaded with fresh tomatoes and tender chicken thighs. A riff inspired by Malian maafe and Ghana’s groundnut stews, this rich braise makes for a savory, family-style feast.
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