African chicken-peanut stew

Peanut stew is traditionally West African, with every nation claiming to be the originator of its own version. History tells us that peanuts were brought to Africa around 1560 AD by the Spanish and Portuguese colonists. Soon after, we find variations of this dish in Mali, Senegal, Nigeria, and other nations. Although history is essential, this dish is just phenomenal.

This version is based on a Malian recipe, tender chicken cooked in a stew of vegetables loaded with spinach and peanuts (butter and whole), and topped with fried potatoes. I loved the richness of the stew, its creamy texture and its spicy-sweet flavour. This is one of those dishes that everyone must try at least once.

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Ingredients:

2 medium white onions, finely sliced

2 carrots, finely minced

2 Scotch bonnet peppers, or Thai red peppers seeds and ribs removed and sliced

1 generous tablespoon ginger paste

1 bay leaf

1 teaspoon ground white pepper

4 tomatoes, diced

4-5 cups water

1 1/2 lbs chicken, thighs, legs or breast meat, with or without bone

1 cup peanut butter, smooth or chunky, depending on your preference

Ground cayenne pepper, to taste

2 potatoes, cut into 1-inch cubes

1 lb spinach, washed, tough stems removed and sliced into ribbons

Oil, as needed

Salt, as needed

1/2 cup salted whole roasted peanuts

Cooked basmati or any fragrant rice

Combine the onions, carrots, chillies, ginger, bay leaf, white pepper, tomatoes, water, and chicken and bring to a boil. Turn the heat down to a gentle simmer. Scoop the scum that rises to the top. Simmer gently for 40 minutes, till the chicken is very tender.

While the stew is simmering, pan-sauté the potatoes in a few tablespoons of oil until browned and cooked through. Set aside to drain on paper towels.

Add the whole spinach leaves to a bowl with a few tablespoons of water and microwave for 2-3 minutes till wilted. Alternatively, you can wilt the leaves in a pot of boiling water. Drain the wilted leaves through a sieve and set them aside.

Remove the chicken and set it aside. Remove the bay leaf and discard. Blend the stock with all the cooked vegetables to a smooth purée.

Add the chicken back to the puréed base and add the peanut butter. Mix well and simmer for 10-15 minutes, allowing the peanut butter to dissolve and infuse the stew with flavour. Taste the stew and adjust the salt and spice by adding ground cayenne pepper. You're looking for a stew that is delicate with notes of heat, not overly spicy, but let your palate be the judge. Never boil the stew after adding the peanut butter, as the oils will separate out, and the stew will turn greasy, which is not appealing to the eye or palate.

To serve, heat the stew till very hot. Add the wilted spinach and half the fried potatoes and stir in. Ladle the stew into a deep bowl. Top with the remaining fried potatoes and the salted whole peanuts. Serve immediately with rice.