Mwamba
Discover the rich and comforting flavors of Mwamba, a traditional West African peanut stew brimming with hearty ingredients and bold spices. This recipe features tender bone-in chicken simmered to perfection in a creamy, nutty sauce made from natural unsweetened peanut butter and fragrant aromatics like garlic, ginger, and smoked paprika. The addition of fresh tomatoes and optional spinach lends a vibrant touch to the dish, while chili powder adds a subtle kick of heat. Cooked in palm oil for authentic depth, Mwamba is best served alongside fluffy rice, fufu, or boiled plantains, making it a soul-warming meal perfect for sharing. Ready in just over an hour, this one-pot wonder is a must-try for those seeking a true taste of African culinary tradition.
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Recipe Information
Ingredients
- 1 kg Chicken (bone-in, cut into pieces)
- 1 large Onion
- 3 Garlic cloves
- 1 tbsp Fresh ginger
- 3 medium Tomatoes
- 1 cup Peanut butter (unsweetened and natural)
- 3 tbsp Palm oil
- 2 cups Chicken stock
- 1 tsp Chili powder
- 1 tsp Smoked paprika
- 1 tsp Ground coriander
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 cups Fresh spinach (optional)
- Cooked rice, fufu, or boiled plantains (for serving)
Instructions
Wash and pat dry the chicken pieces. Season with a pinch of salt and pepper.
Finely chop the onion, mince the garlic, and grate the ginger. Set aside.
Dice the tomatoes into small pieces.
In a large pot or Dutch oven, heat the palm oil over medium heat. Add the chicken and brown on all sides. This should take about 8–10 minutes. Remove the browned chicken and set it aside.
In the same pot, add the onions and cook until soft and translucent, about 5 minutes. Add the garlic, ginger, chili powder, smoked paprika, and ground coriander. Stir and cook for 1–2 minutes until fragrant.
Stir in the diced tomatoes and cook until they break down into a sauce, about 5–7 minutes.
Add the peanut butter to the pot and mix well. Slowly pour in the chicken stock while stirring to create a smooth, creamy sauce.
Return the browned chicken to the pot and stir to coat it in the peanut sauce. Reduce the heat to low, cover the pot, and simmer for 35–40 minutes, stirring occasionally.
If using fresh spinach, add it to the stew during the last 5 minutes of cooking. Stir well to wilt the spinach into the sauce.
Taste the stew and adjust the seasoning with additional salt or pepper, if needed.
Serve the mwamba hot with cooked rice, fufu, or boiled plantains for a complete and satisfying meal.
Nutrition Facts
Calories |
4495 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 322.5 g | 413% | |
| Saturated Fat | 81.9 g | 410% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 3561 mg | 155% | |
| Total Carbohydrate | 126.2 g | 46% | |
| Dietary Fiber | 30.2 g | 108% | |
| Total Sugars | 29.8 g | ||
| Protein | 281.4 g | 563% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 592 mg | 46% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 5760 mg | 123% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
