Peanut Stew with Chicken and Sweet Potato

Something similar to the Singapore Mee Rebus, a yellow noodle dish with peanut sauce, the traditional African American Peanut Stew with Chicken and Sweet Potato may have a tedious process to prepare but the flavours and aroma is worth the effort.

Prep Time: 15 min
Cook Time: 60 min

For Sweet Potato Stock

  • 1-2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 3 celery stalks, chopped
  • 2 small or 1 large carrot, chopped
  • 1 large sweet potato, peeled and cut into very large chunks
  • 5 whole cloves
  • 2 black peppercorns
  • ½ tsp salt
  • 6 cups water

For the main dish

  • 3 cups shredded chicken
  • 1½ cups natural peanut butter
  • 3½ cups chopped fresh tomatoes
  • 1 tbsp curry powder, plus more to taste
  • 1 tsp paprika powder, depending on heat preference
  • 4 cups sweet potato stock
  • salt to taste, starting with hefty pinch of kosher salt
  • ½ cup chopped roasted peanuts
  • ¼ cup chopped cilantro


  1. Heat the oil in a large pot. Add the onions, celery and carrots. Sauté for about 8-10 minutes, until the veggies have softened and released some liquid.
  2. Add the sweet potato chunks and the water, along with the salt and whole spices. Bring to a boil, and then lower the heat to maintain a gentle simmer.
  3. Simmer until the sweet potato chunks are soft, about 30 minutes.
  4. Fish out the peppercorns and cloves. Mash the sweet potatoes against the side of the pot and leave the rest chunky.
  5. Place everything but the peanuts and cilantro into another large soup pot. Bring to a boil over medium heat, stirring.
  6. Once the peanut butter has blended with the stew from the stirring, reduce the heat and simmer gently for 20 minutes, stirring occasionally.
  7. Taste for more curry powder and salt–keep in mind though that if your peanuts are salted you want it a little under-salted.
  8. Ladle into bowls and garnish with chopped roasted peanuts and chopped cilantro.

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