World Food: Africa

by Christina S.

It is no secret to my friends and family that I love to try recipes from around the world. Many of my favorite recipes to make come from Africa. It is such a diverse continent and the amazing food that originates from it is just as diverse and rich.

Rather than wax poetic about the amazing food of Africa, I am sharing one of my family’s favorite African recipes below. It is a Peanut Butter and Sweet Potato Stew with Chicken that is often made in the West African Countries of Mali, Senegal and Gambia. It is easily altered to make it Vegetarian and it is already Gluten and Dairy Free. It is a rich and flavorful stew and everyone who has tried it is happily surprised by the flavors. There are a lot of variations of this dish from region to region, and my version is one that I have tweaked a bit from several versions I have tried over time.

Some of the wonderful cookbooks on African cooking that SFPL has in the collection are featured after the recipe.

I hope you enjoy and are inspired to try something new for dinner soon!

Peanut Butter, Sweet Potato, Chicken Stew

Ingredients:

2 tablespoon coconut oil (vegetable oil can be used)
1 cup onions roughly diced
2 tablespoon garlic minced
1 tablespoon ginger minced (ginger paste or powder can also be used)
1 teaspoon salt
1 teaspoon black pepper powder
1 tablespoon curry powder
½ teaspoon cayenne pepper
¼ cup dry white wine
3 cups chicken broth
1 ½ lbs boneless skinless chicken thighs cubed
2 cups sweet potatoes peeled and cubed into 1 inch pieces
14.5 oz diced tomatoes
½ cup peanut butter preferably creamy natural (I tend to add extra PB since my kids like the taste)
3 cups baby spinach coarsely chopped

1 to 2 cups rice cooked (The stew is rich and filling on it’s own, but my family usually eats it over rice)

Instant Pot

Select the Saute function.
Add the oil and allow it to heat up.
Stir in the onions, garlic, ginger and saute till soft and fragrant (about 2 minutes).
Add the salt, black pepper, curry powder and cayenne pepper, stirring until fragrant (about 15 to 30 seconds)
Press Cancel.
Deglaze with white wine. Stir to remove any brown bits on the bottom.
Once deglazed, add the chicken and stir well to coat with the spices.
Stir in the broth, sweet potatoes, tomatoes and peanut butter.
Close the lid and pressure cook on High Pressure for 4 minutes.
Do a Quick Release (QR) of pressure.
Select Cancel and open the Instant Pot lid.
Stir in spinach until wilted
(optional) Sprinkle Roasted Peanuts on top

Slow Cooker

Heat the oil in a pan on Med to High heat.
Stir in the onions, garlic, ginger and saute till soft and fragrant (about 2 minutes).
Add the salt, black pepper, curry powder and cayenne pepper, stirring until fragrant (about 15 to 30 seconds)
Deglaze with white wine. Stir to remove any brown bits on the bottom and transfer to a Slow Cooker.
Add the chicken and stir well to coat with the spices.
Stir in the broth, sweet potatoes, tomatoes and peanut butter.
Close the lid and cook on low for about 6 to 8 hours
Stir in spinach until wilted just before serving
(optional) Sprinkle Roasted Peanuts on top