• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

African peanut stew

  • Recipe Submitted by on

Category: Main Dish, Lunch/Snacks

 Ingredients List

  • ½ pound boneless skinless chicken thigh, chopped (omit for a vegetarian version)
  • 1½ 24-oz jars natural crunchy peanut butter (peanuts and salt only, no added sugars or oils)
  • 8-oz can of tomato paste
  • 5 chicken bouillon cubes
  • 1½ teaspoon cayenne pepper
  • ¼-½ teaspoon red pepper flakes (I am not big on spicy, so I used only ¼ teaspoon)
  • Salt and pepper, to taste
  • 4-6 cups water, depending on how thick you like the sauce.
  • 1 large russet potato, cut into bite-sized pieces
  • 1 carrot, sliced into bite-sized pieces
  • 2 cups eggplant (~2 small eggplant), cut into bite-sized pieces
  • ½ small head of green cabbage, sliced into 1-inch wide strips
  • 2-3 small sweet potatoes, cut into bite-sized pieces
  • 1 large onion, coarsely chopped
  • 5 cloves garlic, diced
  • Cooked couscous, for serving


1. Preheat a 6-quart slow cooker to high. (Note: You can also cook this in a large pot on the stove. Adjust the cooking time to about an hour if cooking on high on the stove).

2. While you prepare the vegetables, throw the chicken chunks into the crock pot for a few minutes, stirring occasionally. (Skip this step if you”™re making a vegetarian version)

3. After about 10 minutes, add the peanut butter, tomato paste, crushed up bouillon cubes, cayenne pepper, red pepper flakes, and salt and pepper, and water. Stir to combine.

4. Add all of the chopped vegetables and stir to combine.

5. Let it cook on high for 5-6 hours, until the vegetables and chicken are cooked through. Add more salt pepper, or other seasoning to taste.

6. Serve over cooked couscous.

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