Ghanaian Chicken Groundnut Stew (Nkatenkwan)
A rich and flavorful stew made with chicken, groundnut paste, tomatoes, and aromatic spices, often served with rice or fufu. This version focuses on a smoother, more integrated sauce.
🧂 Ingredients
- 1 kg Chicken pieces(bone-in, skin-on thighs and drumsticks recommended)
- 3 tbsp Vegetable oil
- 2 medium Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(canned crushed or pureed)
- 2 tbsp Tomato paste
- 200 g Natural unsweetened peanut butter
- 750 ml Chicken broth
- 1 whole Scotch bonnet pepper(or to taste, pierced)
- to taste Salt
- to taste Black pepper
- 2 Optional: Bay leaves
- 1 tsp Optional: Smoked paprika
👨🍳 Instructions
- 1
Season chicken pieces generously with salt and black pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear chicken pieces until browned on all sides. Remove chicken and set aside.
💡 Tip: Don't overcrowd the pot; sear in batches if necessary. - 2
Add chopped onions to the pot and sauté until softened, about 5-7 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
⏱️ 8 minutes - 3
Add crushed tomatoes and tomato paste to the pot. Cook, stirring frequently, for about 5 minutes to deepen the flavor and cook out the raw tomato taste.
⏱️ 5 minutes - 4
In a separate bowl, whisk the peanut butter with a cup of the chicken broth until smooth. This helps prevent lumps in the stew.
💡 Tip: Using warm broth can make it easier to achieve a smooth consistency. - 5
Add the smooth peanut butter mixture to the pot along with the remaining chicken broth. Stir well to combine.
💡 Tip: Ensure all ingredients are thoroughly mixed. - 6
Return the seared chicken pieces to the pot. Add the whole, pierced scotch bonnet pepper (and bay leaves/paprika if using). Bring the stew to a simmer.
💡 Tip: Piercing the pepper allows its flavor to infuse without making the stew overly spicy, unless you break it open. - 7
Cover the pot, reduce heat to low, and let the stew simmer gently for at least 30-40 minutes, or until the chicken is cooked through and tender, and the sauce has thickened.
⏱️ 40 minutes💡 Tip: Stir occasionally to prevent sticking. - 8
Taste and adjust seasoning with salt and pepper as needed. Remove the scotch bonnet pepper before serving. Serve hot with rice, fufu, or banku.
💡 Tip: If the stew is too thick, add a little more broth or water. If too thin, simmer uncovered for a few more minutes.
💡 Pro Tips
- ✓For a smoother stew, you can blend the sautéed onions, garlic, and ginger with the tomatoes before adding them to the pot.
- ✓Adjust the amount of scotch bonnet pepper based on your spice preference. You can also remove it earlier if you prefer less heat.
- ✓Using natural peanut butter without added sugar or oil will yield the best flavor.
🔄 Variations
- Add diced sweet potatoes or plantains during the last 20 minutes of simmering for a heartier stew.
- For a vegetarian version, omit the chicken and use vegetable broth. Add firm tofu or chickpeas for protein.