Name: Senegalese Peanut & Chicken Stew
Yield: Serves 6–8
Cuisine: Sengalese
Ingredients: ¼ cup tomato paste; 1 small head green cabbage, cut into 8 wedges, core left intact; 1 habanero or Scotch bonnet chile, stemmed and finely chopped; ½ lb. small carrots, halved lengthwise; 4 cups chicken or vegetable stock; 10 okra, halved lengthwise; 2 lb. boneless, skinless chicken thighs, cut into 1½″ pieces; 1 large yellow onion, finely chopped; ¼ cup fresh lime juice; Cooked fonio (small West African grain) or white rice, for serving; Kosher salt and freshly ground black pepper, to taste; ¼ cup peanut oil; 1 bay leaf; 6 cloves garlic, finely chopped; 2 medium sweet potatoes or 1 small butternut squash, peeled, halved, seeded, and cut into 1″ pieces; Khouthia (hibiscus leaf conserve), for serving (optional); 2 cups shelled, skinned peanuts

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

This West African stew starts with a simple homemade peanut butter, which delivers a deep, subtly sweet richness to the dish. If pressed for time, substitute a commercial natural peanut butter (without stabilizers and sugar) to get the same silky texture and pure peanut flavor.

Ingredients

2 cups shelled, skinned peanuts
¼ cup peanut oil
2 lb.

Method

Heat oven to 350°F. Spread the peanuts on a baking sheet and roast, stirring occasionally, until golden brown, about 10 minutes. Let peanuts cool, then transfer to a food processor and purée into a smooth paste. Set ⅓ cup aside (refrigerate remaining peanut butter

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Senegalese Peanut & Chicken Stew

Ingredients

Method

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