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Namibian Chicken and Peanut Stew
A rich and flavorful stew made with tender chicken, creamy peanut butter, tomatoes, and aromatic spices, often served with a side of pap or rice. This dish showcases the popular use of peanuts in Namibian cuisine.
ð§ ææ
- 1 kg Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 2 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated fresh)
- 400 g Tomatoes(canned diced)
- 200 g Peanut butter(smooth or crunchy)
- 500 ml Chicken broth
- 2 tsp Curry powder
- 1 tsp Cumin
- 1 tsp Coriander
- to taste Salt
- to taste Black pepper
- a handful Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes.
- 3
Stir in minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Add diced tomatoes, peanut butter, chicken broth, curry powder, cumin, and coriander. Stir well to combine, ensuring the peanut butter is fully incorporated.
- 5
Return the browned chicken to the pot. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is tender and the sauce has thickened.
- 6
Season with salt and black pepper to taste. Garnish with fresh cilantro before serving.
ð¡ ããã®ã³ã
- âFor a spicier stew, add a pinch of chili flakes or a chopped chili pepper with the garlic and ginger.
- âIf the stew is too thick, add a little more chicken broth or water.
- âServe with traditional Namibian pap, rice, or crusty bread.
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- Add chopped bell peppers (any color) along with the onions for extra vegetables.
- Use turkey or firm tofu for a different protein.