Recipe by ABASS7997
"This is a wonderful, spicy chicken stew served over rice. I make it often for my husband and friends. It can easily be doubled to feed a crowd. It is an amazing African dish. I learned it from a good friend who was a missionary kid in Sierra Leone and Zaire. It can easily be modified for vegans by substituting vegetable broth and adding vegetables instead of chicken. Any fresh or frozen veggies that you have on hand can be added."
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1/2 (6 ounce) can
2 (10 ounce) cans
diced tomatoes with green chile peppers
skinless, boneless chicken breast halves - cubed
fresh mushrooms, sliced
cayenne pepper to taste
I, too, was introduced to Ground Nut Stew by a friend who spent half his life as a missionary kid in West Africa. He taught me to serve this over rice, but with the addition of adding any kind of sqauash or yam to the stew itself, then providing plates of chopped lettuce, bananas, and tomatoes to add to each individual's plate. The raw stuff on top really makes the dish!
this recipe was ok, but the peanut butter taste was way too overpowering. If I make it again, I'd decrease the amount of peanut butter and maybe add more tomato paste.
I spent a month in Ghana and fell in love with groundnut stew when I was there. I was so excited when I tasted the final product of this recipe because it was absolutely perfect!
I added chopped onions and green peppers, and omitted the mushrooms. I also had to use extra chicken stock to thin it out. I served it over rice like they do in Ghana. And instead of using raw chicken breast, I bought a whole roasted chicken, carved it up and poured the stew over whole pieces of drumstick/thigh, and then shredded up the rest to add to the stew. Delicious! My boyfriend and my roommate (both of whom have never had African food before) devoured it and are already asking me to make more. Thank you so much for this recipe!
You definitely helped satisfy my craving for Ghanaian food
When I lived in Africa, it was easier to use all fresh ingredients. Instead of canned tomatoes and chilies, use fresh to taste. This makes a much more intense and complex flavor. Also, instead of chicken, any kind of meat that is on hand can be used - beef, pork, ham, goat, lamb or even tofu. If you enjoy a bit of texture, use chunky peanut butter. This is an extremely versatile dish, so use your imagination.
This was excellent. I made a few modifications, though: I used the whole 6 oz can of tomato paste, I used 2- 15 1/2 oz cans of tomatoes with jalapenos and I used about 1 1/2 cups of peanut butter instead of 2 cups, I added a cubed yam and 1 1/2 green bell peppers. I also used 4 chicken breasts instead of 6. It was hearty and plentiful! Thanks for the recipe.
Absolutely my favourite dish. Smothered over rice with as many condiments (shredded coconut, diced apple, chutney, orange slices, tomato slices, raisins, plantain chips etc) as possible. Fansastic.
Very simple and tasty dish. The peanut butter I used seemed a bit dry, so I did have to thin it out with some chicken broth. Liked it even better the second day. This would be good with a bit of curry powder also, giving it a Thai flavor.
Yummy! We put green apple, raw onion and lettuce on top. I only used one and a half cups peanut butter and I think that was plenty. I also used the whole can of tomato paste and might even put in a little more next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Ground Nut Stew
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 504
** Calories from Fat: 275
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