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Groundnut Stew

Groundnut Stew

From Claire Devey - easy crockpot version

  • Yield: 1 serving


  • 1-2 whole(s) sweet potatoes peeled and cut into cubes
  • peanut oil
  • 1-2 whole(s) chickens (or chicken or beef stew meat) cut into large bite-sized pieces
  • salt to taste
  • black pepper to taste
  • chicken broth or stock
  • 2-3 whole(s) tomatoes (or canned tomatoes, tomato sauce or paste) chopped
  • 1-2 whole(s) onions finely chopped
  • 1 clove(s) garlic minced
  • 1-2 hot chili peppers (optional) chopped
  • 1/2 teaspoon(s) ground ginger or coriander
  • 1 whole(s) bay leaf or a pinch of thyme
  • 1/4 cup(s) dried shrimp or prawns
  • 1 whole(s) medium eggplant, or a dozen okra, or canned beans, or canned corn
  • 1 whole(s) sweet green pepper (or bell pepper) chopped
  • 1 whole(s) squash chopped
  • 1 cup(s) peanut butter (natureal and unsweetened)


1. Cook onions, garlic, tomato and spices in oil on med-high, then place all in crockpot or in any big pot on stove. Can play with ingredient combo - using all the spices is best.

2. Let simmer for an hour. Serve with rice.

Optional garnishes (use as many as possible):

- hard-boiled eggs, peeled (one for everyone - can be added to stew a few minutes before serving)

-sliced boiled yam or sweet potato

-breadcrumbs or croutons

-sliced fruit (banana, mango, orange, papaya, pineapple, etc)

-shredded lettuce

-chopped nuts

-shredded coconut

-sliced tomato

-sliced onion (raw and fried)

-chile peppers


-African hot sauce

-salt, black pepper, red pepper

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Groundnut Stew recipe