Chef-tested recipe
A Guinea-Bissau groundnut stew with chicken, tomato, okra and chilli.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- White rice and onion salad
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 1,000 g chicken thighs
- 220 g unsweetened peanut butter
- 350 g tomatoes, chopped
- 180 g onion, chopped
- 180 g okra, sliced
- 15 g garlic, chopped
- 20 ml lemon juice
- 1 whole chilli, optional
- 900 ml water or chicken stock
- 25 ml neutral oil paid link
- 9 g salt paid link
Method
Brown the chicken lightly in oil, then add onion and garlic and cook until softened.
Add tomatoes and cook until pulpy.
Add stock and simmer the chicken for 20 minutes.
Whisk peanut butter with two ladles of hot liquid until smooth, then stir it into the pot with okra and whole chilli.
Simmer uncovered 25–30 minutes, stirring often, until thick and the chicken is tender. Finish with lemon and adjust salt.
Beginner Technique Notes
Add peanut paste gradually and stir often to prevent scorching. The sauce is ready when it thickly coats a spoon and a little groundnut oil may appear on the surface.
Substitutions
Beef can replace chicken with a longer simmer. Ground roasted peanuts blended with hot liquid can replace peanut butter.
Storage
Refrigerate for up to 3 days. Reheat gently, loosening with water if necessary.
Allergen Notes
Contains peanuts.
Always Cook with Heart. Always!
