Sierra Leone Peanut Butter Stew
Sierra Leone Peanut Butter Stew is a rich and hearty West African classic that’s bursting with bold, nutty flavors and nourishing ingredients. This one-pot dish combines tender chicken thighs, creamy natural peanut butter, and sweet potatoes, creating a luscious, velvety base with layers of savory depth from sautéed onions, garlic, ginger, and a touch of cayenne for a gentle heat. Infused with vibrant spinach and simmered in a tomato-forward broth, this comforting peanut stew is perfectly balanced and customizable to your spice preference. Serve it over fluffy rice for a complete meal that’s satisfying, protein-packed, and steeped in earthy, authentic flavors. Perfect for cozy dinners, this easy recipe brings global cuisine right to your kitchen with minimal prep and maximum satisfaction. Keywords: Sierra Leone Peanut Butter Stew, West African recipe, peanut butter chicken stew, hearty stew with sweet potatoes, global comfort food.
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Recipe Information
Ingredients
- 1.5 lbs chicken thighs (skinless, bone-in preferred)
- 1 cup peanut butter (natural, unsweetened)
- 1 large onion (finely chopped)
- 4 pieces garlic cloves (minced)
- 1 tbsp ginger (grated)
- 3 tbsp tomato paste
- 15 oz diced tomatoes (canned or fresh)
- 4 cups chicken stock
- 2 medium sweet potatoes (peeled and cubed)
- 3 cups spinach (fresh or frozen, chopped)
- 2 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp cayenne pepper (adjust to taste)
- 1 piece bay leaf
- 2 cups rice (for serving, optional)
Instructions
Heat the vegetable oil in a large pot over medium heat.
Season the chicken thighs with salt and black pepper, then sear them in the hot oil until browned on all sides. Remove and set aside.
In the same pot, sauté the chopped onion for 3-4 minutes, until softened and translucent.
Add the minced garlic and grated ginger, and sauté for another minute until fragrant.
Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
Add the diced tomatoes, chicken stock, cayenne pepper, and bay leaf. Stir to combine.
Return the seared chicken thighs to the pot and bring the mixture to a simmer. Cover and let cook for 20 minutes.
Meanwhile, in a small bowl, mix the peanut butter with 1 cup of warm water to create a smooth, pourable consistency.
After simmering, add the peanut butter mixture to the pot, stirring well to distribute evenly.
Add the cubed sweet potatoes and continue to cook, uncovered, for another 20 minutes or until the sweet potatoes are tender and the stew has thickened.
Stir in the spinach and cook for an additional 5 minutes, until wilted (if using fresh) or heated through (if using frozen).
Taste and adjust the seasoning as needed, adding more salt, pepper, or cayenne for spice.
Serve the stew hot over a bed of cooked rice, or enjoy it on its own.
Nutrition Facts
Calories |
735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.7 g | 51% | |
| Saturated Fat | 6.4 g | 32% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 559 mg | 24% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.6 g | ||
| Protein | 53.1 g | 106% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 123 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 1138 mg | 24% | |
*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.
