This comforting West African Peanut Stew is the perfect dish to serve up on a chilly night. Peanuts and chicken are one of those magical combinations and mixed with our spice blend and cocoa paste create a wonderful warm flavour. Okra can be exchanged for courgettes or other green vegetables if you’d prefer. But if you can, try to stay as true to this recipe as possible because it really is delightful!

Cook our delicious West African Peanut Stew in just Minutes

We’ve sourced and blended all of the unique flavour ingredients to make our authentic West African Peanut Stew. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Mali Spice Blend pot, a Tomato Paste pot and a Cocoa Spices pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious West African Peanut Stew in just 20 minutes.

How Our Recipes Kits Work

We provide flavour ingredients:

  • Mali Spice Blend
  • Tomato Paste
  • Cocoa Spices

Your shopping list for 4 servings:

  • 240g Basmati rice
  • 6 boneless chicken thighs
  • 1 large onion
  • 300g cherry tomatoes
  • 1 large courgette (or 175g okra)
  • 2Tbsp (heaped) peanut butter
  • 1 lemon
  • Handful of roasted peanuts (optional)
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Our 20 minute recipe

  1. Fry the courgette

    Cook the rice according to pack instructions. Keep aside.

    Meanwhile, heat a little oil in a pan over a medium-high heat then fry the courgette for 4 mins to get a little bit of colour on the sides, then remove from the pan. (If using okra, you'll just need 2-3 mins).

  2. Cook the chicken in the spices

    Next add the onion to the pan and fry for 4-5 mins.

    Add the chicken and fry for 3 mins.

    Reduce the heat to medium and add the Mali Spice Blend with 150ml water. Let it simmer for 3 mins.

  3. Add the tomatoes and peanut butter

    Add the cherry tomatoes and the Tomato Paste, mix well and cook for 2 more mins.

    Mix in the peanut butter and Cocoa Spices along with a 200ml of water and then cover it with a lid and let it cook gently over a medium-low heat for 5 mins, or until the chicken is cooked through. If the sauce is too thick, just add 100ml more water to loosen it.

  4. Serve!

    Stir the courgette/okra into the sauce and cook for 2 mins, or until tender, then serve the stew over rice and garnish with peanuts (if using) and a squeeze of lemon, which really enhances the flavours.

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West African Peanut Stew Reviews

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