West African Chicken and Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut sauce, served over steamed rice. 
This unique, tasty and filling stew is quite popular on the west coast of Africa. I recently made this (new to us) recipe for West African Chicken and Peanut Stew.
After eating it, I decided to share the recipe on my blog, because it is a delicious, filling, easy to prepare, and unique dish! I really think you will enjoy it.
When I first found the recipe in an old Bake-Off Contest cookbook from 1994, I wasn’t so sure I wanted to try it. I just wasn’t sure of the flavor combos in this recipe, but I tried it anyway, and we really enjoyed it!
Here’s an interesting tidbit: The original recipe called the peanuts “groundnuts”, because that is what a peanut is called on the western coast of Africa… who knew?
What’s IN West African Chicken and Peanut Stew?
This dish contains chicken, sweet potatoes, corn, white beans and onions, and is cooked in a tomato and peanut butter sauce with a few spices to give it a bit of “zing”.
I know what you’re probably thinking right about now after reading the ingredients… whaaaat?
That was my first gut reaction, as well. BUT… trust me, this actually is a wonderful, flavor-filled thick stew, and because you serve it over rice, it’s very filling, too!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
How To Make This Stew
Heat oil in a large 4-quart heavy bottomed pan on medium-high heat. Once the oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.
The chopped onion and garlic are the next things to go into the pot. Cook these ingredients, stirring them frequently for about 3 minutes, being careful to not let the garlic burn.
Add The Veggies
Place the canned, diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato into the pot. Stir them together, to combine.
Add the water, peanut butter, tomato paste, and remaining spices to the pan. Stir to combine and bring this mixture to a boil.
Cook The Stew
Once it comes to a boil, reduce the heat to low. Cover the pan, and cook the stew for 30 minutes, or until the sweet potato chunks are tender.
Stir the stew occasionally while it cooks. If the broth is too thick, add a bit more water, and stir to combine.
Serve West African Chicken and Peanut Stew
When the West African chicken and peanut stew is done, serve it over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional) and serve the dish while hot.
The recipe for this hearty chicken peanut stew makes 8 (1½ cup) servings. That’s it and I hope you enjoy it.
I was pleasantly surprised at how good this dish was. My husband really loved it, too! I hope you will consider making this unique stew and trust you and those you love will enjoy it, as well!
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking for More STEW Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some delicious stew recipes to choose from, including:
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Recipe Adapted From: Pillsbury Classic Cookbooks- Bake-Off Coking & Baking Contest, published March 1994, The Pillsbury Company, page 28.
↓↓ PRINTABLE RECIPE BELOW ↓↓
West African Chicken and Peanut Stew features chicken, beans, tomatoes, corn and sweet potato in a peanut based sauce, served over steamed rice.
- 2 boneless skinless chicken breasts , cut into 1/2 inch pieces
- 1 Tablespoon peanut oil or vegetable oil
- 1 medium brown onion , chopped
- 1 garlic clove , minced
- 1 (28 oz.) can diced tomatoes, undrained
- 1 can (15.5 oz) Great Northern or Cannelini beans
- 1 can (12 or 15.5 oz) whole kernel corn, drained
- 1 sweet potato , peeled and chopped
- 3/4 cup water
- 1/3 cup peanut butter
- 1 Tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon ground ginger
- 1/2 teaspoon cayenne pepper
- 3 cups hot cooked white or brown rice
- Heat oil in a large 4 quart heavy bottomed pan on medium-high heat. Once oil is hot, add cubed chicken breast. Cook, stirring often until chicken is cooked through and no longer pink.
- Add chopped onion and garlic to pan. Cook, stirring frequently for about 3 minutes, being careful to not let the garlic burn.
- Add diced tomatoes (undrained), white beans, corn, and cubed raw sweet potato to pan. Stir to combine.
- Add water, peanut butter, tomato paste, and remaining spices to pan. Stir to combine. Bring mixture to a boil.
- Once mixture boils, reduce heat to low, cover pan and cook stew for 30 minutes (sweet potato should be tender). Stir occasionally. If stew is too thick, add just a bit more water.
- When stew is done, serve over hot white or brown rice. Garnish each serving with chopped fresh parsley and a few chopped peanuts (optional), and serve hot. The recipe makes 8 (1½ cup) servings.
Here’s one more to pin on your Pinterest boards!