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Senegalese-inspired peanut stew simmering in a pot topped with fresh cilantro.

Senegalese Peanut Stew

Cozy, aromatic Senegalese peanut stew made with pantry staples like tomatoes, peanut butter, curry, and coconut milk. Easy to stretch for a crowd. Easy to stretch for a crowd when served over rice and it freezes well!
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Servings: 6

Ingredients
  

  • 2 tbsp coconut oil
  • 1 large onion diced fine
  • 3 carrots diced fine
  • 2 stalks celery diced fine
  • 4 garlic cloves minced fine
  • 1/4 cup chopped cilantro
  • 1-2 tbsp mild curry powder
  • 3 cups chicken broth I use a quart of home-canned, which is 3 1/2 cups
  • 28 oz can diced tomatoes or 1 qt home canned
  • 1/2 cup smooth peanut butter
  • 1 can full fat coconut milk or heavy cream
  • 3 tbsp maple syrup
  • 2 cups cooked chicken diced small (thighs preferred)
  • salt and pepper to taste
Topping Choices
  • chopped cilantro
  • plain yogurt
  • chopped peanuts
Serve With
  • cooked rice
  • ramen noodles
  • cooked lentils
  • naan or flatbread

Method
 

  1. Heat coconut oil in a large pot over medium heat.
  2. Add onion, carrot, and celery. Season with salt and pepper. Cook until vegetables soften and turn golden, 10 to 12 minutes. Stir in the garlic, cilantro, and curry powder.
  3. Cook until spices are fragrant, about one minute.
  4. Add broth and tomatoes. Stir well and bring to a boil.
  5. Lower heat, cover, and cook gently until the vegetables soften, about 20 minutes. Remember to stir occasionally.
  6. Add peanut butter, maple syrup, and cream or coconut milk. Whisk to combine. Taste for seasoning, add salt as needed.
  7. Continue cooking on low until the soup thickens, about another 10 minutes. Adjust seasoning. Add cooked chicken and heat through.
  8. Serve hot with rice, lentils, or as is. Top with fresh chives, cilantro, plain yogurt, or peanuts if desired.