Peanut stew in a common dish in West Africa but Gambia made it it’s national dish. Every country has their own name for the vaguely similar dish, and you can find out how to make the Gambian version at home in the following. Enjoy!
Ingredients:
- Vegetable oil
- Boneless skinless chicken, lamb, or beef
- Onion
- Garlic
- Roma tomatoes
- Creamy peanut butter
- Tomato paste
- Chicken stock, 4 cups of water + 4 teaspoons
- Sweet potato, peeled, chopped
- Carrots
- Salt, coriander
- Cumin
- Paprika
- Cayenne
- Cinnamon
- Black pepper
- Fresh okra
- Fresh lemon juice
- Fresh cilantro
- Peanuts
Source: www.anediblemosaic.com
Instructions:
- Heat the oil over medium-high to high heat. Once the oil is hot, add the chicken and sear it for 2 minutes without stirring, then continue cooking for an additional minute. (Note that the chicken will not be fully cooked at this stage.)
- Incorporate the onion, garlic, and ginger and cook for 2 minutes, stirring occasionally.
- Introduce the tomato and cook for an additional 3 minutes, stirring occasionally.
- Blend the peanut butter and tomato paste into the mixture until well combined.
- Pour in the chicken stock and add the sweet potato, carrot, salt, coriander, cumin, paprika, cayenne, cinnamon, and black pepper. Bring the mixture to a boil, cover the pot, and let it gently boil for 20 minutes. Adjust the heat as needed and stir occasionally.
- Stir in the okra, bring the mixture back to a boil, cover the pot, and let it simmer for 10 minutes. Adjust the heat as necessary and stir occasionally. If a thicker stew consistency is desired, cook it uncovered during the last few minutes of okra cooking. Turn off the heat and add the lemon juice while stirring.
