Once upon a time, in college, I dated a man named Eustace from Sierra Leone. Eustace made this stew he called peanut butter stew, based on west African ground nut stew. After we broke up, about six months after, I wanted this stew so badly I called him up out of the blue and demanded the recipe. He obliged and now peanut butter stew is one of my favorite, most filling and delicious recipes.
2 chicken breast (to add more flavor, use bone in and skin on if you want)
2 onions – diced
3 bell peppers – diced (I used orange, red and green)
2 jalapenos – diced (I cut the seeds out of one and use the seeds of the other)
4 cloves garlic – minced
3 carrots – sliced
1 package mushrooms – quartered
1 large can diced tomatoes
1/4 – 1/3 cup peanut butter (Please, use natural and not that Skippy-Pan stuff with added everything and a gallon of sugar. Please.)
1.5 T. tomato paste
1/2 cup water
Thyme, Rosemary, Parsley
Salt and Pepper
(Please note: The recipe looks haphazard because it is. It is how he used to make it, just throwing in different vegetables, meats, seasonings etc every time. So every time I had it, it tasted slightly different.)
Start by prepping. Chop up the onions and garlic and throw in a big pot with a little olive oil. As they cook, slowly add the carrots, peppers, jalapenos. Stir and cook for about 10 minutes total as you continuously add vegetables. Mix in the tomatoes and the mushrooms. Add in 1/4 cup peanut butter, tomato paste and water. Mix together and stir through the soup. Give a little taste. The peanut butter flavor should not overwhelm you but you should taste the flavor. Adjust by adding more tomato paste/water or peanut butter. Season with spices, salt and pepper and add in your chicken now. I added the two breasts whole and shredded them just before serving. Let this stew for 30 minutes or until chicken and carrots are cooked. Serve over rice if desired or, if it turns out more soup than stew like as mine did this time, serve as soup with bread.
Notes: This stew is so versatile. Add more jalapenos if you want more spice, cut out the chicken to make it vegetarian, add in tofu, add in beef on the bone for more flavor, use different spices like cumin. Whatever you do, be careful. This stew is delicious and filling and you will want to make it again.
Servings: 6-8 servings