This is a classic and traditional peanut stew of Tanzania. It’s delicious. It calls for coconut milk, which actually pairs REALLY well with the amount of peanut butter used in the dish. It’s so smooth, so creamy. Very comforting. Photo and review from food blogger @whonomstheworld
Tanzanians have many dishes that feature “groundnuts,” their term for peanuts. Used in everything from savory sauces to sweet treats, peanuts are a ubiquitous (and tasty) ingredient in traditional Tanzanian cooking.
Enjoy this recipe for a classic Tanzanian meal of chicken in a tomatoey peanut sauce. It pairs well with ugali (if you feel like going VERY traditional), but would also be excellent served over rice!
3 tbsp peanut oil
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, sliced thin
4 medium tomatoes, chopped
1 medium eggplant, cubed and salted
3-3 ½ lb chicken, cut into 1-inch cubes (dark and white meat mix)
¾ c + 1 tbsp smooth peanut butter
1 c coconut milk
1 tbsp corn starch
1 tsp thyme
1-2 tsp chili powder
1 bay leaf
Salt and pepper to taste
- Preheat oven to 350°F
- Heat the oil to medium heat in a large, deep-sided skillet and brown the chicken on all sides. Remove chicken from pan and set aside.
- In remaining oil, cook onion, garlic, green pepper, and tomatoes over medium heat until vegetables are soft and tomatoes have broken down into a sauce (about 10 minutes). Add herbs, spices, and seasoning.
- Add coconut milk and peanut butter and cook until smooth.
- Add eggplant and cornstarch and cook for 3-5 minutes.
- Return chicken to pan and mix in until all pieces are well coated.
- Cover dish and move to pre-heated oven.
- Bake for 45 minutes covered, then uncover and cook an additional 10 minutes (add broth or water at this point if you prefer more sauce).