African Chicken & Groundnut Stew Recipe

African Chicken & Groundnut Stew Recipe
Kwanzaa (which loosely translated from Swahili means "First fruits of the harvest") is a seven-day holiday that begins on December 26th. It is essentially a holiday to celebrate the African-American heritage and although it is non-religious, it emphasizes seven valuable principles. Generally, a grand feast, called karamu, is held on December 31st, and includes dishes that contain African ingredients (i.e., okra, sweet potatoes, groundnuts (peanuts), corn, etc.), as well as traditional African-American dishes. First observed in 1966, it is a fairly new American holiday and is celebrated by both African-Americans and non-African-Americans. If you plan to observe Kwanzaa this year, the following African Chicken & Groundnut Stew is full of African ingredients, and is a popular dish in several regions of Africa. Since Kwanzaa is not a national holiday and not a day off work for most Americans, it's helpful to be able to put the ingredients in the slow cooker so that it is ready for dinner after returning from work. Okra is a must for this holiday, so make sure you have some on hand to either fry or stew with tomatoes as an accompaniment. Savory corn muffins go well with this stew as well as hot cooked rice.
This stew can be made mild or spicy, depending on the number of hot peppers you choose to add. You can also add a package of frozen okra to the layers if you like. This is a thick stew, and you may want to add more water or chicken broth if you like it thinner. Of course this stew isn't just for Kwanzaa; it is good all year round. Make sure you have some hot rice to serve on the side for a complete meal.

8 Servings

1 large onion, chopped
1 green bell pepper, chopped
2 to 4 jalapeno peppers, seeded and chopped (or to taste)
1 1/2 pounds sweet potatoes, cut into 1/2" chunks
2 pounds boneless skinless chicken breast halves, cut into 1" chunks

1 15 oz. can diced tomatoes
1 6 oz. can tomato paste
3/4 cup peanut butter
1/2 teaspoon crushed red hot pepper
1 tablespoon fresh ginger, grated
2 tablespoons brown sugar
1 1/4 cups water

Fresh parsley
Hot cooked rice
  1. Spread the onion on the bottom of a 4-6 quart slow cooker.
  2. Top with the green bell pepper, jalapeno peppers, and sweet potatoes.
  3. Spread the chicken breast chunks over all.
  4. Measure the sauce ingredients in a blender container; process until smooth.
  5. Pour over the chicken in the slow cooker.
  6. Cover, set the slow cooker to low, and let cook 4-6 hours or until the sweet potatoes are tender.
  7. Garnish with peanuts and parsley and serve with hot cooked rice.

Amount Per Serving
Calories 481 Calories from Fat 179
Percent Total Calories From: Fat 37% Protein 30% Carb. 32%

Nutrient Amount per Serving
Total Fat 20 g
Saturated Fat 4 g
Cholesterol 76 mg
Sodium 184 mg
Total Carbohydrate 39 g
Dietary Fiber 2 g
Sugars 0 g
Protein 37 g

Vitamin A 388% Vitamin C 124% Calcium 0% Iron 18%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.