Senegalese Peanut & Chicken Stew

Preparation info
  • Serves


    • Difficulty


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.


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


  1. 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