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African Peanut Stew (Pork or Chicken)

Course Main Course
Cuisine West African
Keyword Dairy Free, Halal, Healthy Heart Recipe, Lactose Free, Low Cholesterol, Plain Soft Food, Shellfish Free
Servings 5
Author Lead Cooks Working Group


  • 750 g Boneless Pork or Chicken cut into cubes
  • 100 g Unsalted peanuts
  • 2 Plum tomatoes deseeded and chopped
  • Half tsp Curry powder hot
  • Half tsp Ground coriander
  • Half tsp Ground cumin
  • 1 tsp Crushed red pepper flakes
  • Half tsp Ground ginger
  • Quater tsp Cinnamon
  • 50 g Coriander
  • 1 Bay leaf
  • 1 Green pepper
  • 1 and a half Garlic cloves minced
  • 1 tsp Salt
  • 2 tbsps Tomato puree
  • 100 mls Chunky peanut butter
  • 250 mls Peanut oil
  • 10 mls or 2 tsps Olive oil
  • 375 mls Chicken stock
  • Salt and pepper to taste


  • Heat 1 tbsp of the oil on a high heat and add the meat cubes. Cook until soft (Pork approx 10 to 15 minutes or chicken approx 5 to 10 minutes).
  • Add the garlic, curry powder, coriander, cumin and crushed pepper and cook for 1 minute
  • Add the ginger, cinnamon, bay leaf, salt, chicken stock and tomato puree
  • Bring the liquid to a boil. Cover and simmer on a low heat for 45 minutes. Add the peanut butter and blend in well. If using chicken, reduce the simmer to around 25 minutes, then check to see if it is cooked through.
  • Uncover and cook for a further 5 minutes to thicken
  • Stir in the chopped tomato and green pepper. Simmer for 5 minutes or until the vegetables soften but retain their shape.
  • Taste to correct the seasoning.

Serving suggestions

  • Flat leaf Parsley to garnish


  • Sauté some garlic in olive oil, then stir in some chopped squash.
  • Cook for several minutes, stirring occasionally. Then add tomatoes, salt and pepper. Reduce the heat and cover. Cook until slightly tender


  • Cook rice according to packet instructions.