West African Peanut Stew

Once in Brussels my friend Christel taught me this recipe, which is an African recipe. I had NO IDEA what to cook today and thought it was the day. A winner recipe, with all African ingredients. Not hard either, about 1 hour long. I followed this recipe basically.

INGREDIENTS:

-1 kg chicken thighs.

-250 grams of peanut butter.

-150 grams of peanuts.

-3 leeks.

-400 grams of sweet potatoes.

-600 grams of canned tomatoes.

-250 ml of chicken stock.

-1 onion.

-20 grams of ginger.

-3 cloves of garlic.

-1/2 tablespoon of koriander.

-1/3 cayenne pepper in powder.

-some cilantro.

-salt, pepper.

STEPS:

1. Fry chicken and season with salt in high fire in saucepan until it turns gold on both sides. Set apart. 

2. Slice onion, ginger and garlic and sautee until it is all gold.

3. Now slice leeks and dice sweet potatoes and add to the saucepan for 5 minutes and stir. (I soften the sweet potatoes in the microwave for 10 minutes before).

4. Now add the canned tomatoes, the chicken stock and the peanut butter, the koriander and the cayenne pepper and let it all come to a boil.

5. Now add the chicken and the peanuts let it all simmer in low fire for 30 minutes. 

6. Serve with rice, and garnish with salt, pepper and cilantro.

 

YUM, cannot get more African: leeks, peanut butter and koriander.