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Ghanaian Peanut Stew and Jollof Rice

  • Steps
  • Ingredients


  • 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.

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