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Ghanaian Peanut Stew and Jollof Rice
Recipe by Chloe Carroll
This creamy Ghanaian Peanut Chicken Stew is packed with delicious spices and complimented with fragrant Jollof rice
- Steps
- Ingredients
Steps
- For the Peanut Stew, place 1 tablespoon peanut oil in a large deep frying pan and set over medium-high heat. Add chicken pieces and fry until golden brown. Remove from pan and set aside.
- Add onions to a food processor and process until finely chopped.
- Add remaining 2 tablespoons peanut oil to the hot fry pan. Add the onions and cook until translucent. Add the garlic and spices to the pan and fry until aromatic.
- Puree the tomatoes in a food processor until smooth. Add to the pan and cook, stirring occasionally, until reduced, about 4 minutes.
- Return chicken pieces to the pan along with peanut butter, stock, chillies and 2 cups water. Bring to a boil, then reduce heat and allow to simmer until the chicken meat pulls away from the leg bone and the liquid has slightly reduced, about 45 - 50 minutes. Season to taste.
- For the Jollof, finely chop the onion in a food processor.
- Place the peanut oil in a deep medium-sized saucepan and set over medium-high heat. Add the onions and fry until translucent. Add garlic and paprika and fry until fragrant, about 1 minute.
- Puree the tomatoes in a processor and add to the pan.
- Increase heat to high and boil the tomato mixture until it resembles a thick paste, making sure to stir the pan regularly to prevent the mixture from sticking and burning.
- Add the stock, cardamom and ¼ cup water and bring to a boil.
- Add the rice, nutmeg and seasoning then return mixture to a boil.
- Cover, reduce heat to low, and allow to simmer until most of the liquid has evaporated. Remove from heat and set aside, covered for 8 -10 minutes to finish cooking.
- To serve, fluff the rice with a fork. Spoon rice into a small, domed bowl, pressing the rice in gently but firmly. Turn out onto a side serving plate. Repeat with remaining rice.
- Divide Stew between 4 serving bowls and garnish with coriander.
