Kwanzaa is a traditional holiday that is celebrated by Black Americans, Afro-Caribbeans and others of African descent around the world. Kwanzaa was the creation of Maulana Karenga, a college professor who was inspired by South African first-fruits celebrations and other Swahili traditions. There are many components of Kwanzaa, but the culmination of the celebration is a feast known as Karamu on December 31.
African foods are a big part of Karamu festivities. Peanut stew, also called “maafe” or “mafe,” is a West African staple comprised of lamb, steak or chicken in a hearty tomato and peanut base. The stew varies by region, but the general result is a nutty and spicy dish that is warming and filling. Enjoy this recipe for “West African-Inspired Chicken & Peanut Stew” courtesy of Delish and Brooke Caison.
West African-Inspired Chicken & Peanut Stew
Yields 6 to 8 servings
- 1 teaspoon freshly ground black pepper
- 1⁄2 teaspoon ground cumin
- 1⁄4 ground cardamom
- 4 teaspoons kosher salt, divided
- 1 2-inch piece of ginger, peeled, minced, divided
- 4 cloves garlic, minced, divided
- 3 tablespoons peanut or neutral oil, divided
- 11⁄2 pound skinless, boneless chicken thighs
- 1 medium onion, finely chopped
- 2 medium carrots, peeled and cut into 1⁄2-inch pieces
- 1 Scotch bonnet pepper or habanero chile, halved
- 2 tablespoons chopped fresh thyme leaves, plus more for serving
- 2 tablespoons tomato paste
- 11⁄4 pound Roma or beefsteak tomatoes, finely chopped
- 1 cup smooth peanut butter
- 4 cups low-sodium chicken broth, divided
- 1 medium sweet potato, chopped into 1⁄2-inch pieces
- 2 tablespoons fish sauce
- 3 cups cooked white rice
- 3⁄4 cup chopped roasted peanuts, for serving
Directions:
Step 1: In a small bowl, combine pepper, cumin, cardamom, and 2 teaspoons salt. In a medium bowl, combine 21⁄2 teaspoons of seasoning mix, half of the ginger, half of the garlic, and 1 tablespoon of oil. Pat chicken dry with paper towels and add to bowl, tossing to coat. Let the chicken sit at room temperature for at least 15 minutes or refrigerate for up to 2 hours.
Step 2: In a large Dutch oven or pot over medium heat, heat the remaining 2 tablespoons of oil. Arrange chicken in a single layer and cook, undisturbed, until a golden brown crust starts to form, 5 to 6 minutes per side. Transfer chicken to a plate.
Step 3: In the same pot, cook onion, carrot, and remaining seasoning mix, stirring occasionally and scraping up browned bits in the bottom of the pot, until softened, about 5 minutes. Add pepper and remaining ginger and garlic and cook, stirring, until fragrant, about 1 minute. Add thyme and tomato paste and cook, stirring frequently, until the paste darkens in colour, about 4 minutes. Add chopped tomatoes and 2 teaspoons salt and cook, stirring occasionally and breaking up tomatoes with a wooden spoon, until mostly broken down about 20 minutes.
Step 4: In a large bowl or measuring cup, whisk peanut butter and 1 cup broth until smooth. Add remaining broth 1 cup at a time, whisking until smooth and combined. Add broth mixture and potatoes to pot, stirring occasionally, until potatoes are tender and soup is thickened, about 30 minutes.
Step 5: Chop chicken into bite-size pieces. Remove pepper from pot, then return chicken to pot. Add fish sauce and stir until chicken is heated through.
Step 6: Divide rice among bowls. Ladle stew over rice and top with peanuts and thyme.
This Home For The Holidays feature is brought to you by Great West Media Content Studio and in part by the Sponsors on this page. It is not written by and does not necessarily reflect the views of the editorial staff.
