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
- 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.
- 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.
- Simmer until the sweet potato chunks are soft, about 30 minutes.
- Fish out the peppercorns and cloves. Mash the sweet potatoes against the side of the pot and leave the rest chunky.
- Place everything but the peanuts and cilantro into another large soup pot. Bring to a boil over medium heat, stirring.
- Once the peanut butter has blended with the stew from the stirring, reduce the heat and simmer gently for 20 minutes, stirring occasionally.
- Taste for more curry powder and salt–keep in mind though that if your peanuts are salted you want it a little under-salted.
- Ladle into bowls and garnish with chopped roasted peanuts and chopped cilantro.